« Canned salmon can be a smart seafood choice

Bracing European white wines for crisp salmon cakes

Tribune News Service photo

Salmon cakes with red onion, lemon zest and fresh dill. (Bill Hogan/Chicago Tribune/TNS)

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    Sarah Lemon

    Sarah Lemon covers the Rogue Valley’s food scene with an enthusiasm that rivals her love of cooking. Her blog mixes culinary musings and milestones with tips and recipes you won’t find in the Mail Tribune’s weekly A la Carte section. When ... Read Full
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