Fontina-Stuffed Baked Salmon with Herb Jus
Chef Caprial Pence, Carial's Bistro, Portland, Oregon - Caprial's tips: Use homemade chicken stock if possible for the best flavor. Always remove the skin from the salmon as that's where the fishy taste is. Serve in a pasta bowl to capture the flavorful jus, or broth.
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Caprial's Bistro, Portland, Oregon