When I think of cooking with pears, what comes to mind is a tart, or a dessert paired with balsamic glaze and a well-developed Manchego cheese or a soft, creamy herb goat cheese.

After I read my favorite go-to cookbooks, Gourmet and Mastering The Art of French Cooking, guess what? Both have recipes for a tart or dessert of some sort.

But I don’t want to make dessert with my pears, I want to cook my pears and well, pair them with wild King salmon.

I’ve thought of a few ways to do this, and if all turns out well, then I’ll post those recipes here on this blog.

Now, I’ve got some cooking to do.

So check back, or better, subscribe to Seafood Lady, and have my blog posts delivered to your email.

No worries, I only post twice a week.

But trust me, if you love seafood, you’ll love what I post.