Later, guests dined on baby lamb and wild salmon prepared by Fabrizzio Salerni and others.
The waiter neglected to ask how I wanted the salmon prepared, and I forgot to specify lightly under-grilled.
One person appeared at the front door and handed in a side of fresh salmon prepared on a baking tray dotted with lemon and dill.
After a lunch of wild Alaskan salmon prepared by Kirsten, Mr. Dixon's Cordon Bleu-trained wife, it was my turn behind the sled.
My friend Christine always makes salmon prepared this way when I arrive at her home in Provence after my long trip from California.
While passing near the falls, Clark counted what he said were 107 baskets containing about 10,000 pounds of dried salmon, prepared by Indians.
Adults can happily dine on fresh salmon prepared 10 different ways (garlic potato-crusted salmon is $15.95), as well as create their own seafood combination plates for $16.95, while kids can order smaller portions of seafood, as well as items like cheese ravioli and grilled steak.
Among the grilled entrees, the orata and the Norwegian salmon, prepared simply with olive oil, lemon and herbs, carried a subtle smokiness thanks to the apple and cherry wood that fuel the grill, and were as light and flaky as anyone could wish for.
On a recent evening, all that attention to detail played out in a succession of small, immaculately prepared dishes: pristine sushi on delicately seasoned mounds of rice, a house-made soup of three-month fermented miso, and cherry salmon prepared four ways.
I usually serve salmon prepared this way with some kind of a flavored mayonnaise — an authentic Green Goddess is terrific (don't leave out the anchovies!), but lately I've been favoring one made with dill and Dijon mustard.
