From: Chef Jason Wilson, Crush, Seattle, WA. Yield: 4 servings. 1 cup mascarpone cheese 1¼ cups whole milk 1¼ cups chicken broth 1 tsp. ground nutmeg 2 bay leaves 3 Tbsp. bacon fat 1 Tbsp. kosher salt ¾ cup instant white corn grits 1 Tbsp. minced chives 4 (4-6 oz. each) Wild Alaska Salmon, skin-on ½ cup olive oil ½ dill pickle ½ cup chives, chopped fine zest and juice of 1 lemon 2 Tbsp. capers, smashed and chopped 1 cup sungold or cherry tomatoes, sliced in half 3 Tbsp. red ...
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