photography by Kristen Kilpatrick If I had to choose my go-to meal for serving a big crowd when I’m short on time, there’s no question it would be a whole roasted side of salmon. It’s a trick that I picked up in my first job as an event planner for a catering company — we served a side of salmon at almost every single party, and changed up the marinade and garnishes based on the rest of the dishes. Mexican flavors on the menu? Chile-glazed side of salmon with salsa verde. Traditional steakhouse vibe? Serve it up with red onions, herbs, and horseradish cream. It always looked impressive and was always a massive hit. SaveSave ...see the slideshow here
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