In front of me sits a small cube of perfectly cooked salmon. Its pink flesh is accentuated by a pale-green bed of frisée, and shades into the red of a raspberry vinaigrette topping. There's also a sauce: a deeper-red pomegranate reduction. The elements on the plate are beautifully designed, and the tastes -- sweet, piquant, savory -- as clear and vivid as... More >>>