Pistachio-Crusted Chinook Salmon with Ginger-Cardamom Yogurt Sauce, Glazed Beets and Grilled Summer Squash

Recipe courtesy Chef Joe Volk, Dolphin Resort, Campbell River, B.C.
Show: Hook, Line & Dinner Episode: Vancouver

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  • on January 08, 2013

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    This was amazing!!! I love that the salmon prep was so simple. I roasted the squash and skipped the beats, subbing pearl cous cous instead. The yogurt sauce was so much yummier than I expected. I just kind of eye balled all of the ingredients on that part but it turned out phenomenal. Yum!

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