Stikine Spring Salmon was featured in the 7seas Kitchen on Wednesday.
The fish was seared in a pan skin side down seasoned with salt and dill. Chef Ted Kim then placed the fish in the oven to finish the cooking. Real simple. Seasonal vegetables on the side and you are set.
Gary “fillet Jazz” Kushnir & 7seas President George Heras were on hand to enjoy the first of the season Stikine Spring.
