The Almond-Crusted Salmon sits on an adobo sauce with a celery root tapioca that eats like a soft celery root puree. Bear found the almond crust adds some crunch without being hard, the salmon nice and flaky, and the earthy celery root and rich, mole-like adobo combine into a sauce he wanted to drag everything through. He called it a delightful piece of fish and gave it 4.3 out of five.
