I like my salmon simple...fresh...then I like to barbecue in a foil basket with skin side down and butter and paprika on top...a few thin orange and lemon slices and a pinch of salt. Main thing is not to overcook. Growing up Norwegian I like mine almost raw like my herring...but look for the fat oozing out on top and flake with a fork...DO NOT OVERCOOK

For the best salmon cooked in a restaurant try Ray's at Shilshole or the Waterfront out on the end of Pier 70...don't forget a fat wallet though. And Bob the asparagus is ala carte at the Waterfront ...it is not overcooked and very delicate...(deliscious) so is the spinach. Bring company from out of town or customers there and enjoy the view and some of the best food and service in Seattle.