From: Chef Cynthia Pawlcyn, Go Fish, Napa, CA. Yield: 12 servings. Salsa: 12-14 tomatillos, papery husks removed 2 small avocados, pitted and peeled ½ cup extra virgin olive oil 3 Tbsp. rice vinegar 3 cloves garlic 1 tsp. cumin seeds ½ bunch cilantro, leaves only 2 tsp. oregano ½ tsp. salt ¼ tsp. fresh ground pepper 1½ cups country bread, cut into ¼" cubes as needed, olive oil as needed, sea salt and pepper 12 4- to 6-ounce fillets wild king salmon ¼ cup fresh tarragon ...
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