I've decided to switch the menu up a bit for the third installation of the SAVAGE MUSE POP-UP DINNER SERIES and introduce this incredibly savory and unique wild salmon dish that I recently created in my kitchen.
This roasted fillet of salmon is topped with carmelized turmeric onion, tart barberries and some dried dill to round out the flavors with a little herbaceous lift to it.
All the other vegetarian dishes from the last pop-up dinner will still be on the menu for this third dinner in the series. At the last pop-up, the guests were going nuts over the labne sumac dip that I served as part of the appetizer spread. They seriously were devouring it like it was crack. I will make sure that this dish is well represented again in the upcoming dinner!