FALL/WINTER 2014 • FLOURISH 21
WiLD bODEGA bAY KiNG SALMON
(serves 4)
This gorgeous dish from executive chef Benjamin Balesteri
of Poggio in Sausalito, makes abundant use of the season's pro-
duce as well as the wild-caught salmon from just up the road.
Ingredients
¼ cup olive oil
2 cups button cap chanterelles, washed (or other mushroom
of your choice)
3 cups mixed summer squash, diced
¼ cup butter
Pinch chili flakes
24 ounces skin-on wild King Salmon, cut in 4 portions
12 Padrón peppers
12 squash blossoms
1 bunch watercress
2 tablespoons fresh herbs, chopped (such as chervil, chives,
tarragon, parsley)
¼ cup preserved lemon vinaigrette (or other citrus vinai-
grette)
Make the vegetables
In a sauté pan over medium to high heat, add oil and chan-
terelles or other mushrooms. Caramelize until golden brown
(about 3 - 4 minutes), stirring often. Add squash, butter and con-
tinue to cook until squash is tender, about 2 minutes. Season to
taste with salt, pepper and a pinch of chili flakes.
Make the fish
Heat grill to high heat. Brush fish with olive oil, so the skin
does not stick to the grill, and season with salt. Place fish skin
side down on the grill and cook for about 2 minutes, being sure
not to burn the skin or let the grill flare up. Turn the fish 90
degrees, and cook for 1 minute until skin is crispy, then flip and
continue to cook 1 minute until medium rare, or desired tem-
perature is achieved.
While the fish is cooking, drizzle a little olive oil on the pep-
pers and place them on the grill to cook, about one minute on
each side until golden brown.
To plate
Place the squash and chanterelles on the plate, then top with
the salmon. Garnish with the grilled peppers, squash blossoms,
watercress and herbs, and drizzle vinaigrette over the top.
Chef Benjamin Balesteri plates his vegetables for the grilled salmon.
