Turkey Tenders and Salmon with Lemon and Dill

T1, E103: Chef Andrew Zimmern shares his favorite way to prepare wild turkey breast--brined in pickle juice, dredged and pan-fried over an open fire, served with an indulgent cheese sauce and jalapeno-bacon wild rice. Next, chef Zimmern cooks a simple and elegant meal of seared salmon with a classic lemon, dill and caper pan sauce, and a side of crispy skillet-fried potatoes and onions.