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Summary: Craig von Foerster, executive chef of the Post Ranch Inn's Sierra Mar Restaurant, sears his salmon on one side to lock in the juices; this technique works on halibut, sea bass, or any other dense-fleshed fish.
Summary: Craig von Foerster, executive chef of the Post Ranch Inn's Sierra Mar Restaurant, sears his salmon on one side to lock in the juices; this technique works on halibut, sea bass, or any other dense-fleshed fish.