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Canoe's menu constantly changes to take advantage of local flavors, but the smoked salmon is a permanent fixture. “That’s the one dish that has always been exactly the same,” says executive chef Matthew Basford. “It’s been on the menu the same way for 21 years.”
Justin Burdett, chef de cuisine at Miller Union, was rarely exposed to fresh seafood until he began cooking in high-end restaurants in Athens, Asheville, and Atlanta. But he's eaten plenty of salmon cakes made from canned fish throughout his lifetime, and to this day it's still how he prefers to get his omega-3s.