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<item>
  <id>11586</id>
  <title>How to Bronze Your Salmon</title>
  <published_at>Mon Mar 23 11:49:00 -0700 2009</published_at>
  <link>http://www.chow.com/stories/11586</link>
  <pubDate>Mon, 23 Mar 2009 18:49:00 GMT</pubDate>
  <short_description>It doesn't involve a tanning bed</short_description>
  <long_description>It doesn't involve a tanning bed.</long_description>
  <img>http://www.chow.com</img>
  <author>none</author>
  <category>
    <id>14</id>
    <name>CHOW Tip</name>
  </category>
  <pages>
    <page>
      <page_number>1</page_number>
      <content>
        <![CDATA[<div id="video_story" class="clearfix">

<div id="video_holder">proteus embed call</div>

	<h1>How to Bronze Your Salmon</h1>


<div id="intro">
Craig von Foerster, executive chef of the Post Ranch Inn&#8217;s <a href="http://www.chow.com/places/48030">Sierra Mar Restaurant</a>, sears his salmon on one side to lock in the juices; this technique works on halibut, sea bass, or any other dense-fleshed fish.
</div>

</div>

<p class="author_bio_new"> <em><a class="red" href="http://www.chow.com/stories/14/category">CHOW Tips</a> are the shared wisdom of our community. If you&#8217;ve figured out some piece of food, drink, or cooking wisdom that you&#8217;d like to share on video (and you can be in San Francisco), email <a href="mailto:Meredith.Arthur@chow.com">Meredith Arthur</a> and tell us what you&#8217;ve got in mind.</em></p>]]>
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