Day 18

We started the day with a demo on how to properly fillet a salmon. There are 5 types of Pacific salmon (Pink, Silver/Coho, King/Chinook, Sockeye, and Chum) and then there is the Atlantic salmon.

After filleting the salmon we prepared two dishes: 

Beignets de Gambas (Shrimp Fritters) 

and Saumon au Beurre-Blanc (Salmon with White Wine Sauce) 

With the fritters we made a curry aioli - so good! 

With the grilled salmon we served a fennel and fresh herb puree (see salmon photo above).

When I got home from school today there was a package waiting for me from my wonderfully supportive boyfriend (I'm not sure how I got so lucky). Look what was inside....

 All-Clad Cookware!! Woo!