This past summer I had the opportunity to share a recipe that was inspired by memories of my Umma’s cooking. It was also a wonderful way to share out my love of food and cooking and my first go at something akin to a cooking show. Slow Food USA graciously provided the space for this chance to express my food values around honoring the salmon by fully utilizing all of its parts. I also attempted to spark a sense of food adventure around eating different parts of the head, but for those who have issues with odd bits, the recipe is a good guide for making rich broth or stock as well.
I hope that you enjoy the show.
Take good care,
Mel
Posted in: Recipe, Uncategorized
fish*wine*ski 
Posted on March 26, 2021
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