Adela Salmon a La Riberena

Ok...The chef put his big toe in this dish.  (For those of you that don't know, this is one of the highest possible compliments we can give a chef.  His literal big toe came no where near the dish.  This is just a figure of speech... lol).  This brotha grilled the skin of this salmon so well that it was crispy, light and airy.  The meat of the salmon was juicy, soft and full of flavor.  The combination of capers, saffron vinaigrette and pomegranate pearls gave this dish a salty, savory and sweet touch.  The roasted chickpeas were an interesting addition.  They were light and yummy as well as entertaining as they kept jumping off our plate.  We enjoyed chasing a few renegade chickpeas across the bar.