LISTEN TO THE PODCAST
In America, a trip to a seafood house can, many times anyway, mean a whole lot of fried shellfish. It doesn't have to be though. Executive Chef Ben Pollinger, who's with the New York City seafood restaurant Oceana says right now is a a transitional time for fish and seafood dishes. He's serving up an amazing Alaska King Salmon with braised cucumbers, tomatoes and whole grain buckwheat. Not only is it flavorful, but it's also fairly healthy, with the braising sauce coming from natural cucumber juices. Chef Ben told Tonia's Kitchen he gets a lot of Scandinavian influence into this dish with flavors like dill, and the fish served medium rare with the skin on. The buckwheat is served pilaf-style, so it's nice and fluffy. Hungry yet? Find out more about Oceana here
