<p>When chefs Ken Norris and Jennifer Quist open Riffle NW in Portland, Oregon, this spring, they'll focus on sustainable seafood like line-caught wild chinook salmon. "We use simple crusts so the fish stands out," says Norris.</p>
<p><strong>Recipe:</strong> <a href="../../../recipefinder/mediterranean-seafood-stew-recipe-ghk1011" target="_blank"><strong>Roast Salmon with Whole-Grain-Mustard Crust</strong></a></p>
Kate Mathis