King Salmon with Summer Succotash


Last week, Chef David Boyd demonstrated how to prepare King Salmon with Summer Succotash and a Port Wine reduction. For this recipe, we used line caught King Salmon from Wilson Fish Markets, summer squash, zucchini, corn, and green beans from Alvarez Organic Farms, and Black Current Wine from Finnriver Farm and Cidery.


To prepare you will need: 

  • 1 ear of corn, cut off the cob
  • 1 yellow or green summer squash
  • 1 yellow or Italian striped zucchini
  • 1 poblano pepper
  • 1 cup of sugar snap peas or green beans
  • 1 small shallot
  • 12 sprigs of parsley
  • 2-3 tablespoons of heavy cream
  • 2-4 six oz portions of Wilson Fish Markets King Salmon
  • 1 cup of Black Currant Wine from Finnriver Farm and Cidery or another port wine
  • Salt and pepper to taste
  • Canola Oil
  • Preheat oven to 350 degrees.
  1. While oven is preheating, pour the wine in a small saucepan and simmer for 12-15 minutes until volume has decreased by half and coats the spoon.
  2. As the wine is simmering, start by cutting the corn off the cob. Next, chop the squash, zucchini, pepper, green beans, and shallot in equal size as the corn kernels.
  3. In a saute pan over over medium-high heat with a touch of canola, toss in the corn, pepper, beans, and shallots, sautéing for one minute. Next, add the squash and zucchini, sautéing for another two minutes and staring occasionally. Add salt, pepper, and heavy cream and remove from heat. 
  4. To prepare the salmon, pat dry with a paper towel and season with salt and pepper on both sides. 
  5. Heat one tablespoon of canola oil in a pan over medium high heat and saute the fish for three minutes before finishing it in the oven at 350 degrees for 5 minutes. Do not flip the fish. 
  6. Place King Salmon upon bed of succotash. Drizzle with wine reduction and enjoy!

Carls' Cutting Board German Potato Salad

2 pounds red potatoes, scrubbed and cut into 1-inch cubes (We use the Red La Soda potatoes from Alvarez Organic Farms)
1 tablespoon plus 2 teaspoons kosher salt, divided
1/2 pound bacon, cut into 1/2-inch dice (Carl's bacon ends are perfect!)
3/4 cup finely minced yellow onion
1/3 cup white wine vinegar (not distilled)
2 tablespoons white sugar
1 tablespoon whole grain Dijon mustard
1 teaspoon freshly ground black pepper
2 tablespoons finely chopped fresh parsley leaves
1 tablespoon finely chopped fresh chives

1. Place potatoes and 1 tablespoon salt in large pot and cover with cold water until water level is 1 inch above potatoes. Set over medium-high heat until boiling. Reduce heat to medium and simmer until a paring knife can be inserted into potatoes with no resistance, 10-15 minutes. Strain potatoes and set aside.
2. While potatoes are cooking, place bacon in a large skillet and cook over medium-high heat until crisp. Remove bacon to a paper towel lined plate, leaving as much rendered fat in the pan as possible. Pour out all but about 3 tablespoons of fat from pan.
3. Add onions to pan with bacon fat and cook over medium heat until lightly browned, about 5 minutes. Remove from heat and set aside.
4. In a small bowl, whisk together vinegar, sugar, mustard, 2 teaspoons of salt, and pepper to make the dressing.
5. Place potatoes, bacon, onions, parsley, and chives in a large bowl. Add dressing and toss gently to combine. Let sit for 10 to 15 minutes to allow flavors to meld, then serve immediately while still warm.

Carrot Sambal

     Sambals are a type of relish common to south Asian countries such as Indonesia, Malaysia and Sri Lanka.  They can be either thick, like paste, or like this recipe, mixtures of seasoned, grated raw fruits or vegetables.  You can serve them alongside grilled fish or meat or as a side for tortilla or pita chips.



-Red Onion

-Green Chili

-Lime Juice


In a large bowl, combine 2 Large Carrots, grated, ½ diced red onion and 1 green chili minced (optional).  Toss with juice of ½ lime and season to taste with salt, pepper and sugar (optional).

Makes 2 servings

Nutritional Information:


FIBER 3g; CALCIUM 31mg; IRON 0mg; VITAMIN A 72meg; VITAMIN C 11meg;  FOLATE 22meg



Thanks to the Northeast Valley Health Corporation, the California Departments of Public Health and Women, Infants & Children (WIC) publication © 2009-“Let’s Cook with FRUITS & VEGETABLES”