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From the ChefSteps vault: This technical, modern dish is an expression of where we live, the Pacific Northwest. Summer is marked by an abundance of salmon, and so we preserve salmon loin using a katsuobushi-like technique that reflects Japanese influence in our region. This provides us with a potent umami-rich garnish that we pair with quick-cured sockeye salmon late in the summer. And, for us, the best sockeye of the season comes from Neah Bay.Neah Bay is remote wilderness: rocky shoreline, punctuated by sea stacks, pounded into shape by relentless waves and tidal surges. The coast is thick with wind-whipped fir trees that stand tall against hurricane force gusts funneled through the Strait of Juan de Fuca.More than a few ships have wrecked in these icy waters, but among fishermen the draw of world-class fishing is irresistible. These waters are teeming with halibut, rockfish, lingcod (monsters!) and, of course, sockeye salmon.In a nod to this spectacular region, we finish our PNW Salmon with a fir tree needle ash that adds a light charred flavor to the fish. We balance the richness of the fish with tart and bracing cold lemon snow. A whimsical shell of ice is a final brittle embellishment.