Peppery salmon with buttery parsley potatoes
Black pepper-seasoned salmon fillets are paired with buttery parsley potatoes and rounded out by an asparagus-feta salad and a strawberry tart with almond frangipane.
BLACK PEPPER FLAVORS THE FILLETS AT THE HEART OF DAVID TANIS’S SPRING MENU, BOOKENDED BY AN ASPARAGUS SALAD AND A FRESH STRAWBERRY TART.