RecipeMuncher

Wild salmon from Alaska is like no other salmon on earth, it is rich in color, rich in flavor and rich in texture. Every time I get my hands on some fillets I am beyond thrilled. Dont get me wrong I can get some really good salmon, in fact I often get sushi grade salmon that has a much higher fat content and if you dont know you will now - fat equals flavor, but the lean firmness of the wild salmon is unique on its own. Throw in a few quail eggs and some wasabi and its a party. Lightly broiled (...)