Tuesday, July 17, 2007
New Safeco Field executive chef Tamas Ronyai displays Copper River King Salmon Sausage on a Cracked Wheat Bun, served with fennel slaw and waffle fries. The hollandaise sauce includes piquillo pepper, Dijon and roasted garlic spinach. The salmon sausage is 80 percent salmon and 20 percent scallops, cream and egg whites.
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