The pan-seared salmon is served on a bed of wilted fresh spinach, green cabbage and red onion, and topped with garlic herb aioli. It’s served with chef’s tartar, a room temperature sauce with dill, caper and red onion. On the side are roasted beet bites, which are served with a yogurt tzatziki dipping sauce. (Collin Richie)
Provisions on Perkins opened last September, sliding into the Acadian Village spot originally occupied by Galatoire’s Bistro. The new restaurant has drawn steady crow…
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