The Wall Street Journal review praised the recipe—which can be read on Log Haven's website—for using lime zest, chiles and cilantro to add depth to the salmon. The dressing is rich and creamy with subtle heat and the salad itself has some unique flares (optional) with tortilla strips and queso fresco. The recipe requires two to three days prepping, so don't think you can make just whip it up tonight. But, it'll be worth the wait.
While the cookbook features other recipes from illustrious chefs, it also has recipes from farmers, fishermen and home cooks. Or, you could always head up to Log Haven to taste the dish or to see what else Chef Jones has up his sleeve and under his knife.