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Gone on a Holiday

Photo above taken by James Anderson We’re taking a week off here at la Domestique to go on a holiday, kind of like the French do during the month of August. The husband and I are off to Seattle. If you have any recommendations for restaurants or fun things to...

Cook in the Moment: Gravlax

Remember when I said I was having a Nordic moment in the kitchen, back in the beginning of June? Well, I guess that moment has turned into a full on obsession that led me to making my own gravlax. In case you missed it, check out my step-by-step gravlax tutorial on...

10 Ways Tuesday: Salmon

I’ve got creative recipes for cooking with salmon during summer: 1.  Gravlax Gravlax is a Swedish technique for preserving raw salmon with salt and sugar. Though you can buy gravlax, it’s easy to make at home, where you can control the ingredients and how the...

Ingredient of the Week: Salmon

This week at la Domestique we’re cooking with wild salmon, fresh from the ice cold waters of the north Pacific. Wild salmon season begins in May, when the fish leave the ocean, returning to rivers to spawn. In preparation for this journey, the salmon have...