When I’m back home in Olympia, I eat as much seafood as possible. DC does have a few good seafood restaurants, but the overall seafood scene can’t hold a candle to what’s available in a Pacific Northwest fish market. So I’ve been loading up on everything that’s in season.
Clams and broth with shallots and tomatoes, over pasta.
Dungeness crab!
Alaskan king salmon, with wax beans and quinoa salad. This fillet came from a fish that weighed 45 pounds!
Shrimp salad with tomatoes and avocado.
Fried razor clams from Dockside Bistro in Olympia.
"Seafood Martini", a decadent appetizer from Dockside Bistro: shrimp, scallops, and crab in a hot cream sauce, topped with caviar.
Gradually Greener 