Yes I’m sure in France they eat their fresh caught Alaskan Salmon plain with zero accouterments. (?!!) French cooks would add fresh European style butter and f

Yes I’m sure in France they eat their fresh caught Alaskan Salmon plain with zero accouterments. (?!!) French cooks would add fresh European style butter and fresh local garlic - both of which I can get at the farmers market. In France they’d use ail fumé d'Arleux - in California we’d use white Gilroy Garlic. Gilroy is 3 hours away, and the garlic comes straight here. Alaska is closer to California than to France, and we have cows here too. My whole point is “how do you make wild salmon better: add some fresh ingredients”. The same they do in France. I’m not a fan of the dill seeds French fish plates usually have, tho I do add a little. What are you talking about? French cuisine has plenty of sauces, and virtually no one eats cooked salmon with absolutely nothing else. French cuisine is pretty much at the bottom of the list of “not complicated” and “no toppings”, and good for them - plain food is not simply better. At LEAST a bit of lemon for goodness sake!