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Quick Weeknight Dinner: “NY Times Salmon”

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Sustainable Seafood and Wild Alaskan Salmon


The handwritten recipe in the photo is one of my favorite dishes. We’ve been buying Copper River Sockeye Salmon at the local fishmonger and I’ve asked for it 2 times in less than 2 weeks. I love it. I love the dish, it’s so tasty. I love it’s a family dish with a well-loved, spattered recipe. (I also love it’s being made for me instead of the other way round!)

See the note in the corner under the splotch? Where it says “NY Times” and directly underneath it the word “superb?”  I adore that the descriptive is the word “superb” not “good” or a star or checkmark. Considering my beloved cookery wordsmith, of course it is. ❤️


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Virginia Willis

Georgia-born French-trained chef Virginia Willis has foraged for berries in the Alaskan wilderness, harvested capers in the shadow of a smoldering volcano in Sicily, and executed the food styling for a Super Bowl commercial seen by over 160 million people. Virginia is a Beard award-winning cookbook author, chef, content creator, and motivational speaker. She has lost 65# and kept it off for more than 3 years. Because of her own health journey, she is a cheerleader for others seeking to make lifestyle changes to feel healthier and happier. Her experience inspired her to launch “Good and Good for You” a lifestyle brand rooted in culinary that shares health and wellness content through digital channels; public speaking; and print media. Fans love her approachable spirit and friendly down-to-earth style. For more information visit virginiawillis.com

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