We make a habit of checking the menu while we wait and seeing King Salmon<\/a> cooked rare on the entrees made Ed's decision an easy one.<\/p>\n Ed said it reminded him of a piece of black & blue tuna with a slight crust, tender \u2013 an almost sushi interior. <\/p>\n A second indication of how much he was enjoying this fish … he wasn't eating his veggies, "They were prepared well (al dente<\/a>), but I found myself ignoring them until I devoured every last morsel of salmon." But, rest assured, the plate went back to the kitchen wiped clean of veggies and sauce.<\/p>\n By 3 pm, there were a few walk-in seats available and the staff was taking a well earned moment to breathe. Ed was talking about ordering a second plate of King Salmon. It was that good. <\/p>\n The final word from Ed. "I always know that I\u2019ve had a special dish when I keep thinking about it hours (or in this case days) after the meal."<\/p>\n While King Salmon may not be on the menu when you visit Neptune, our advice is to try the fish that Chef Michael Serpa has decided is perfect to put on his menu that day. You may find yourself thinking about it for days to come. <\/p>\n Want to learn more about wine? Remember to click over to Amazon<\/a> The Food Lover's Guide to Wine<\/a><\/a><\/p>\n
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