Recently I spent some time relaxing in Seattle which happened to coincide with Copper River salmon season. In my role as guest chef it was my job to cook the meals for my hosts. Wild salmon has a very delicate flavor so restraint is called for when preparing it. The French en Papillote technique is ideal. Combining it with a ton of garlic or chipotle pepper is not. <br />As a side dish I prepared a bagna cauda. Among the items I used for dipping were watermelon radishes. The pink hue of the interior looks nice with salmon so I decided to add them to the packets for this version. <br />

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