In my little college town, there is quirky neighborhood restaurant, Koriander , that serves Asian fusion and Italian gelato. I usually go for their traditional Korean dishes like bibimbap or sundubu jigae. One day, craving something new, I noticed a section on their menu labeled Koriander specialties, which included a dish called samba salmon. Being an Oregonian, I'm quite fond of salmon, and it's always top-notch here. Intrigued by the unusual description—featuring a sauce made from a mixture of condiments ranging from Asian to American to Mexican—I decided to give it a try. The waiter insisted it was a customer favorite. The dish arrived on a sizzling cast iron plate with a generous fillet of salmon and an assortment of vegetables like broccoli, carrots, and cabbage, all blanketed in a creamy sauce, paired with a side of rice. The zingy sauce was the color of the salmon itself, making it hard to distinguish where the creamy sauce ended and the unctuous fish began. The sauce a