Summer is here and with that is the start of Salmon Season.

We catch salmon off of the coast here, so when it is season, it??s a real treat. On our San Francisco Food Tour of North Beach\Little Italy and Chinatown, it??s great when we it along the way. At least for me, I can taste a real difference when salmon is wild. When I find it, I try to do as little as possible to it. The first thing to do is pull out any remaining bones. You can do that by bending the salmon and then feeling with your fingers for any bones. If you find any, you can pull them out with a tweezer or better than that a needle nose pair of plyers. I keep a pair of them in my kitchen just for that purpose only. After that I like to saut? some it in butter and olive oil. I??ll saut? the skin side for just about a minute and then turn it and saut? other side until it??s done. That only takes a few minutes. You can tell that it??s done when it flakes easily. I just serve it with some fresh basil and lemon slices. That??s really all that it needs. On our San Francisco Food Tours, it??s always great to enjoy whatever just came in. More often than not, just like salmon, you don??t need to do much to it. Or, cover it up with a sauce. The food has a great fresh taste and it really does not need to have much done to it.