Recipes for Grilled Salmon with Ancho Honey Port Glaze and Bear Tooth Grill's "Recado" Chile Sauce

Food blogger and author, Laurie Constantino, posted an item about our Savor Bristol Bay event at the Spenard Farmers' Market this past weekend. She adapted for home use the Bristol Bay salmon recipe created by Bear Tooth Grill Executive Chef Clayton who volunteered his expert cooking skills for the event. Read the post here.
(Photo of Clayton Jones by Lauri Constantino)