I made this as an appetizer for Easter dinner. It was a big hit. I debated for a long-time about whether or not to use "sushi-grade" salmon; I figured if sushi-grade salmon was a requirement, the recipe would have specified that. I ultimately wound up using previously frozen sockeye salmon because the wild salmon that the recipe says works best was not yet in season. I still thought the end result was good.
Pork Chops Marsala
