Today we had the pleasure of serving the president of the University of Texas along with 45 professors at the School of Law. We were very excited to get some very rare ivory salmon for the event. A slightly more buttery fish than Atlantic salmon, the ivory king salmon comes from certain rivers of southeast Alaska and Canada and only account for 5% of the world’s wild salmon catch each year. We served it along side Atlantic salmon today and the professors spent their time analyzing the differences in taste. We’re so glad they were as intrigued as we were!
Our menu from today’s event was:
Red Wine Glazed Atlantic Salmon and Red Wine Glazed Ivory Salmon with Couscous
Creamed Corn with Watercress
Green Salad with Poblano Ranch Dressing or Balsamic Vinaigrette
Lemon Tart with Raspberries