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Article: Restaurants' new angles lure diners to salmon
- Article from:
- Chicago Sun-Times
- Article date:
- July 10, 1986
- Author:
CopyrightCopyright (null) Chicago Sun-Times. (Hide copyright information)
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((PHOTO CAPTION CONTINUED))
ABOVE: To make paillards, place salmon fillets between plastic wrap
and with a mallet or the side of a knife or cleaver, pound lightly to
1/2-inch thickness. Trim uneven edges.
((CAPTION ENDS))
The news about salmon just keeps getting better.
Its distinctive yet adaptable flavor, easy-to-cook texture and
agreeable appearance make the pink fish a favorite with practically
everyone. Add to this the latest medical research, which indicates
that substances in salmon actually may "chase" artery-clogging
cholesterol out of the system, and salmon begins to look a lot like
nature's perfect food.
At the least, it looks like a winner for Chicago's Fine Dining ...
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... ... Sears Tower 993-0096); salmon and scallop mousse with lobster ... Halsted 525-5522), and salmon with caviar and fettucine ... Superior (280-2790); That Steak Joynt, 1610 N. Wells (943-5091 ... 8260). Diners can call the salmon hotline, 467-7185, for ...
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