There is nothing Loki can’t do with a slab of salmon. They pickle it, smoke it, can it, dry it until it’s called jerky and, of course, sell the very best pieces fresh and ready for you to prepare at home. But the thing that will have you pushing past market strollers, their arms full of beautiful bargain bouquets, is the scent of their salmon sliders.Petite, glossy rolls are topped with tender grilled salmon and perhaps a smear of apple aioli, bacon and peppery arugula. A slider topped with fennel, carrot and jalapeno slaw smacks of banh mi, and a stroll around the market is greatly improved if you’re toting a teeny tiny salmon sandwich topped with lemon aioli, radicchio and feta.
Chef Brent Davis’ rich salmon Chowda’, made with salmon stock from sockeye heads, is so swoon worthy, it’s been selling out on 90 degree days. Slider/$4.50 Chowda’/$5 Ballard, Broadway, U District, and West Seattle Farmers Markets. [Photo Credit]