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Grilled Halibut Niçoise with Market Vegetables


If it looks good at the market, it will be good in this salad.

Ingredients

  • 1½ pounds skin-on halibut fillets
  • 2 tablespoons plus ¼ cup olive oil
  • Kosher salt, freshly ground pepper
  • 2 pounds mixed vegetables (such as scallions, garlic scapes, Romano beans, halved small eggplants, halved baby or new potatoes)
  • 4 cups torn lettuce leaves (such as romaine, red leaf, or butter)
  • 1 cup Sun Gold tomatoes, halved
  • 1 bunch small breakfast radishes, trimmed, halved lengthwise

Recipe Preparation

  • Cook eggs in a large saucepan of boiling water 7 minutes. Drain and place in a large bowl of ice water; let cool.

  • Prepare a grill for medium-high heat. Rub halibut with 2 Tbsp. oil; season with salt and pepper. Grill, skin side down, until skin is charred and fish is nearly cooked through, 5–8 minutes. Turn and grill just until cooked through, about 1 minute. Transfer halibut to a plate and remove skin.

  • Toss vegetables with remaining ¼ cup oil in a large bowl; season with salt and pepper. Grill, turning occasionally, until lightly charred and tender. Time will be different for each vegetable (about 2 minutes for scallions and garlic scapes, 4 minutes for Romano beans, 8–10 minutes for eggplants, 10–15 for potatoes). Transfer to a plate as they are done.

  • Carefully peel and halve eggs (yolks will still be a bit loose in the center). Arrange lettuce leaves on a platter and place halibut, grilled vegetables, tomatoes, radishes, and eggs in separate areas on top. Spoon some Green Olive Tapenade over; serve remaining tapenade alongside.

Recipe by Andrew Knowlton,

Nutritional Content

Calories (kcal) 730 Fat (g) 49 Saturated Fat (g) 8 Cholesterol (mg) 270 Carbohydrates (g) 28 Dietary Fiber (g) 8 Total Sugars (g) 8 Protein (g) 45 Sodium (mg) 750Reviews Section

What’s Cooking: Fantastic Fish

We know you love the Wild Alaska salmon offerings at the Market, but have you tried their other wild-caught fish? Here are two tasty recipes that pair mild white fish varieties with other fresh ingredients for delicious healthy meals.

Try firm delicately flavored Pacific True Cod or rich buttery Black Cod also known as Sable Fish for the first recipe. I splurged and made it with the pricier Black Cod and it was amazing. Market Master Barbara is a big fan of the Alaskan Halibut in the second recipe. Whichever fish and recipe you decide to try, you can’t go wrong — they’re all wild-caught and super healthy!

Cod with Tomato Cream Sauce for Two

recipe from the EatingWell Test Kitchen

Ingredients:

  • 8-10 ounces cod, cut into 2 pieces
  • 1½ teaspoons chopped fresh thyme, divided
  • ¼ teaspoon salt, divided
  • ⅛ teaspoon freshly ground pepper
  • 1½ teaspoons extra-virgin olive oil
  • ½ shallot, chopped
  • 1 clove garlic, minced
  • 6 tablespoons white wine
  • 1 cup canned diced tomatoes or two fresh tomatoes, diced
  • 2 tablespoons heavy cream or half-and-half
  • ¼ teaspoon cornstarch
  1. Season fish with ½ teaspoon thyme, ⅛ teaspoon salt and pepper. Heat oil in a medium skillet over medium heat. Add shallot, garlic and ½ teaspoon thyme cook, stirring, until beginning to soften, about 1 minute. Add wine, tomatoes and the fish to the pan bring to a simmer. Cover and cook until the fish is cooked through, 4 to 6 minutes. Transfer the fish to a plate keep warm.
  2. Whisk cream and cornstarch in a small bowl. Add to the pan, along with the remaining ½ teaspoon thyme and ⅛ teaspoon salt. Cook, stirring, for 1 minute. Divide the fish and sauce among 2 shallow bowls.

Grilled Halibut Niçoise with Market Vegetables

recipe by Andrew Knowlton for Bon Appetit

Ingredients:

  • 4 large eggs
  • 1 1/2 pounds skin-on halibut fillets
  • 2 tablespoons plus 1/4 cup olive oil
  • Salt, freshly ground pepper
  • 2 pounds mixed vegetables (such as scallions, garlic scapes, Romano beans, halved small eggplants, halved baby or new potatoes)
  • 4 cups torn lettuce leaves (such as romaine, red leaf, or butter)
  • 1 cup cherry tomatoes, halved
  • 1 bunch small breakfast radishes, trimmed, halved lengthwise
  • 1 cup olive tapenade
  1. Cook eggs in a large saucepan of boiling water 7 minutes. Drain and place in a large bowl of ice water let cool.
  2. Prepare a grill for medium-high heat. Rub halibut with 2 Tbsp. oil season with salt and pepper. Grill, skin side down, until skin is charred and fish is nearly cooked through, 5–8 minutes. Turn and grill just until cooked through, about 1 minute. Transfer halibut to a plate and remove skin.
  3. Toss vegetables with remaining 1/4 cup oil in a large bowl season with salt and pepper. Grill, turning occasionally, until lightly charred and tender. Time will be different for each vegetable (about 2 minutes for scallions and garlic scapes, 4 minutes for Romano beans, 8–10 minutes for eggplants, 10–15 for potatoes). Transfer to a plate as they are done.
  4. Carefully peel and halve eggs (yolks will still be a bit loose in the center). Arrange lettuce leaves on a platter and place halibut, grilled vegetables, tomatoes, radishes, and eggs in separate areas on top. Spoon some Green Olive Tapenade over serve remaining tapenade alongside. Makes 4 servings.

Cook’s Note: You could substitute leeks, onions, green or other beans, zucchini or summer squash, and fingerling potatoes for the vegetables listed above. Sliced or diced larger tomatoes could be substituted for the cherry tomatoes.


Eye for a Recipe

Posted by Recipe Sleuth under New Finds
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This is a new take on traditional salade Niçoise from Bon Appetit calls for halibut instead of tuna and a variety of seasonal vegetables. I used garlic scapes, green beans, baby potatoes and cherry tomatoes. The Green Olive Tapenade is great on fish or as a dip or spread.

Avoiding Additives and Preservatives

Check the anchovies, olives and capers for additives. Use freshly squeezed lemon juice.

Grilled halibut Niçoise with vegetables and olive tapenade

Ingredients:

1½ pounds (675 g) skin-on halibut fillets

2 tablespoons (30 ml) plus ¼ cup (60 ml) olive oil

Kosher salt, freshly ground pepper

2 pounds (1 kg) mixed vegetables (such as scallions, garlic scapes, Romano beans, halved small eggplants, halved baby or new potatoes)

4 cups (1 L) torn lettuce leaves (such as romaine, red leaf, or butter)

1 cup Sun Gold tomatoes, halved

1 bunch small breakfast radishes, trimmed, halved lengthwise

1 cup (250 ml) Green Olive Tapenade

10 oil-packed anchovy fillets, finely chopped

2 cups (500 ml) green olives, pitted, crushed

1 cup (250 ml) coarsely chopped parsley

¼ cup (60 ml) coarsely chopped, drained capers

2 tablespoons (30 ml) finely grated lemon zest

¼ cup (60 ml) fresh lemon juice

Kosher salt, freshly ground pepper

Preparation:

Mix anchovies, both olives, parsley, oil, capers, lemon zest, and lemon juice in a large jar or medium bowl season with salt and pepper.

Tapenade can be made 1 week ahead. Cover and chill.

Place eggs in saucepan of water, covering them by at least 1 inch (2.5 cm). Bring water to rolling boil, then cover and remove pan from heat. Let eggs stand in water 18 minutes. Drain and place in a large bowl of ice water let cool.

Prepare a grill for medium-high heat. Rub halibut with 2 tbsp. (30 ml) oil season with salt and pepper. Grill, skin side down, until skin is charred and fish is nearly cooked through, 5–8 minutes. Turn and grill just until cooked through, about 1 minute. Transfer halibut to a plate and remove skin.

Toss vegetables with remaining ¼ cup (60 ml) oil in a large bowl season with salt and pepper. Grill, turning occasionally, until lightly charred and tender. Time will be different for each vegetable (about 2 minutes for scallions and garlic scapes, 4 minutes for Romano beans, 8–10 minutes for eggplants, 10–15 for potatoes). Transfer to a plate as they are done.

Carefully peel and halve eggs. Arrange lettuce leaves on a platter and place halibut, grilled vegetables, tomatoes, radishes, and eggs in separate areas on top. Spoon some Green Olive Tapenade over serve remaining tapenade alongside. Serves 4.


This recipe is for my mother! It’s her birthday and she LOVES gazpacho. PREP TIME 15 mins TOTAL TIME 15 mins Chilled Spanish-style tomato soup – perfect for hot weather. Top it with avocado, sour cream, or those Pan-Fried Crispy Chickpeas (recipe linked.

Ingredients 4 SERVINGS 4 large eggs 1½ pounds skin-on halibut fillets 2 tablespoons plus ¼ cup olive oil Kosher salt, freshly ground pepper 2 pounds mixed vegetables (such as scallions, garlic scapes, Romano beans, halved small eggplants, halved baby or new potatoes).


August Meal Plan – Seafood Grilling to Take Your Taste Buds on a Trip

Ladies and gentlemen, fire up the grill! It’s August, and we intend to spend the entire month grilling up some of our favorite summertime seafood dishes. Since we can’t beat the heat, we are craving fresh and light grilled seafood. However you cook it—skewers, cedar planks or baskets—our August picks make getting healthful seafood dishes on the table effortless, without breaking (too much) of a sweat.

Whether it’s a brunch for two, a family meal or a solo lunch on the patio, grilling makes it easy to scale up or scale down. Grilled Shrimp with Lemon Butter Pasta, Mediterranean-inspired Salmon Gyros and Grilled Honey Parmesan Oysters are just a couple of the deliciously nourishing grilled dishes we’ve chosen for this month’s menu. One of our favorite aspects of our August menu? The grill is hot, and the kitchen’s not.

Grilled Halibut Niçoise with Market Vegetables

We love a good tuna Niçoise salad, but this uses sweet and firm halibut for a fun twist. This colorful plate of fresh, seasonal vegetables is topped with nutritious halibut rich in omega-3 fatty acids and lean protein. It’s an enticing dish that’s guaranteed to be 100-percent Instagram-worthy.

Grilled Mussels with Herb Butter

Looking for a dish that is sure to impress! You’ll please all the hungry mouths around the dinner table with this savory combination of nutrient-packed mussels, herbs and butter.

Grilled Scallops with Lemony Salsa Verde

These scallops get a serious char, then they are pulled off the grill and topped with a citrusy-herb infused salsa verde. Make it a meal with a side of arugula and a loaf of crusty, whole grain bread.

Char-Grilled Honey Parmesan Oysters

This month we’re shaking things up big time by grilling oyster in the spirit of New Orleans. A touch of sweetness comes from the honey in the cheesy topping. With its distinctively delicious flavor profile, this is now our go-to recipe for oysters for the rest of the summer.

Grilled Tropical Shrimp Salad

If you don’t think of fruit and seafood together, think again. The sweetness of fruit pairs perfectly with all kinds of seafood, from salmon and cod to shrimp and scallops. We promise this will become one of your summer flavor combos.

Get the recipe here.

Grilled Mediterranean Cedar Plank Salmon Gyros

Pescatarians, you’re in luck! This Mediterranean-inspired salmon is grilled on a cedar plank and then gets the traditional gyro treatment with feta, Kalamata olives and store-bought tzatziki. This hand-held fave packs a ton of flavor and beneficial nutrients, like heart- and brain-healthy omega-3 fatty acids.

Grilled Shrimp with Lemon-Butter Pasta

Perfectly grilled shrimp. Lemon butter sauce. Serve with pasta or zoodles and this scampi is elevated to superstar status. This easy-to-throw-together recipe is a great reason to keep a bag of raw shrimp in the freezer.

Grilled Lobster Tail

Ending our August roundup with a show-stopping dish – grilled lobster tail! We love these simple grilling instructions transport you from a standard summer night to a New England-style lobster dinner for the family. Make it a meal by wrapping some fresh ears of corn in foil and roasting on the on the grill for about 20 minutes before adding the lobster.

Get the recipe here.

Grilled Halibut Niçoise with Market Vegetables - Recipes

If it looks good at the market, it will be good in this salad.

1 ½ pounds skin-on halibut fillets

2 tablespoons plus ¼ cup olive oil

Kosher salt, freshly ground pepper

2 pounds mixed vegetables (such as scallions, garlic scapes, Romano beans, halved small eggplants, halved baby or new potatoes)

4 cups torn lettuce leaves (such as romaine, red leaf, or butter)

1 cup Sun Gold tomatoes, halved

1 bunch small breakfast radishes, trimmed, halved lengthwise

Cook eggs in a large saucepan of boiling water 7 minutes. Drain and place in a large bowl of ice water let cool.

Prepare a grill for medium-high heat. Rub halibut with 2 Tbsp. oil season with salt and pepper. Grill, skin side down, until skin is charred and fish is nearly cooked through, 5&ndash8 minutes. Turn and grill just until cooked through, about 1 minute. Transfer halibut to a plate and remove skin.

Toss vegetables with remaining ¼ cup oil in a large bowl season with salt and pepper. Grill, turning occasionally, until lightly charred and tender. Time will be different for each vegetable (about 2 minutes for scallions and garlic scapes, 4 minutes for Romano beans, 8&ndash10 minutes for eggplants, 10&ndash15 for potatoes). Transfer to a plate as they are done.

Carefully peel and halve eggs (yolks will still be a bit loose in the center). Arrange lettuce leaves on a platter and place halibut, grilled vegetables, tomatoes, radishes, and eggs in separate areas on top. Spoon some Green Olive Tapenade over serve remaining tapenade alongside.

Cerignola and Castelvetrano olives are big, briny, meaty, and sweet. If unavailable, use other types, or simplify with just one.

10 oil-packed anchovy fillets, finely chopped

1 cup Castelvetrano olives, pitted, crushed

1 cup Cerignola olives, pitted, crushed

1 cup coarsely chopped parsley

1/4 cup coarsely chopped, drained capers

2 tablespoons finely grated lemon zest

Kosher salt, freshly ground pepper

Mix anchovies, both olives, parsley, oil, capers, lemon zest, and lemon juice in a large jar or medium bowl season with salt and pepper.


Grilled Halibut Niçoise with Market Vegetables - Recipes

Seafood Cocktail
Serves 4

Ingredients:
For the seafood cocktail:

• 1/2 gallon water (1.89 litres if you are Canadian, or a scientist)
• 1 large lemon, halved (Meyer preferred)
• 5 sprigs fresh thyme
• 1 tbsp pickling spice
• 1 tbsp kosher salt
• 24 medium shrimp (about 1 lb), peeled and deveined
• 14 oz cooked baby bay shrimp
• 4 oz cooked Dungeness crabmeat, drained (unless you’re serving sea otters, please remove all the shell pieces)
• 1 ripe avocado, peeled, seeded and thinly sliced
• 1 c Ivar’s Original Cocktail Sauce or other cocktail sauce
• 4 tsp finely grated fresh horseradish, or prepared horseradish to taste

For Ivar’s Original Cocktail Sauce (optional, but highly recommended):


• 1/4 c finely chopped yellow onion
• 1 tbsp finely chopped green bell pepper
• 1 tbsp prepared horseradish
• 1/4 tsp sugar
• 1/4 tsp kosher salt
• 1/4 tsp hot sauce
• 2/3 c chili sauce (American-style, not Asian-style)
• 2 tbsp white vinegar
• 1/2 tsp Worcestershire sauce

Instructions:
For the seafood cocktail:

  1. In a large saucepan or Dutch oven over high heat, bring the water, the juice of the lemon halves and the halves themselves, thyme sprigs, pickling spice and salt to a boil. Reduce the heat, cover and simmer for 5 minutes. Stir in the medium shrimp and cook for 2 minutes, or just until the shrimp are opaque in the center. Drain the shrimp in a colander, rinse under cold running water, dry on paper towels and refrigerate, tightly covered, until thoroughly chilled, about 60 minutes.
  2. Arrange the chilled shrimp and bay shrimp, crab and avocado on 4 plates. Put the cocktail sauce in a small bowl, sprinkle it with the horseradish and serve with chilled shellfish.

For Ivar’s Original Cocktail Sauce:

  1. Combine the onion, bell pepper, horseradish, sugar, salt and hot sauce in a small food processor and process until finely chopped. Add the remaining ingredients and process for 15 seconds longer. Serve well chilled and enjoy with your seafood cocktail!

Grilled Halibut Salade Niçoise with Three-Citrus Vinaigrette
Serves 4

Ingredients:
For the vinaigrette:

• 2 tsp freshly squeezed orange juice
• 2 tsp honey
• 2 tsp Dijon mustard
• 2 tsp minced shallots
• 1 tsp freshly squeezed lime juice
• 1 tsp freshly squeezed lemon juice (Meyer preferred)
• 1/3 c plus 1 tbsp extra virgin olive oil
• 2 tsp drained capers, finely chopped
• 1 tsp finely chopped fresh flat-leaf parsley
• 1/4 tsp kosher salt
• 1/8 tsp freshly ground black pepper

• 1/2 lb fingerling potatoes
• 1/4 lb green beans, trimmed
• 1/4 lb yellow wax beans, trimmed
• Extra virgin olive oil, for grilling
• 1 red bell pepper, cored, seeded and quartered
• 1 small zucchini, trimmed and cut lengthwise into 1/4 inch-thick slices
• Four, 4-oz halibut filets, skinless
• 4 large green lettuce leaves
• 8 cherry tomatoes, halved
• 1/2 cup Niçoise olives or other Mediterranean-style black olives

  1. To make the vinaigrette, in a small bowl, whisk together the orange juice, honey, mustard, shallots, lime juice and lemon juice. Whisking constantly, very slowly add the oil, mixing until the vinaigrette is thickened. (If you like power tools, make this in a food processor, blender or cement mixer: Whirl everything but the oil together until smooth. With the motor running, slowly add the oil, processing until well combined then transfer the mixture to a small bowl.) Whisk in the capers, parsley, salt and pepper. Set aside at room temperature.
  2. Bring the potatoes and enough cold water to cover to a boil in a medium saucepan. Reduce the heat and simmer for about 20 minutes, or until the potatoes are fork-tender. Drain in a colander. When the potatoes are cool enough to handle, cut in half lengthwise. Cook the green and wax beans in a large pot of boiling salted water for 4 to 5 minutes, or until crisp-tender. Drain in a colander, rinse under cold running water to stop the cooking and drain again. Dry on paper towels.
  3. Oil the grill rack and preheat a gas or charcoal grill to medium heat. Brush the potatoes, bell pepper and zucchini with oil, season to taste with salt and pepper, and grill, turning frequently, for about 10 minutes for then potatoes, 15 to 20 minutes for the bell peppers and 10 to 15 minutes for the zucchini, until nicely browned and just cooked through. Cut the bell pepper into thin strips. Brush the halibut fillets with oil and season to taste with salt and pepper. Grill the fillets for 8 to 10 minutes, or until just opaque in the center, turning the fish just once, when it releases easily from the grill.
  4. Arrange the lettuce on 4 plates and top with the grilled vegetables, halibut, cherry tomatoes and olives. Drizzle each serving with the vinaigrette and serve.

These may come as a surprise to be noted as some of our classics, but they’ll become go-tos once you try them out (and don’t be shocked when your friends and family request them time and time again!). No matter how you’re spending the holiday weekend, we think it should be with good company and good food, and you can never go wrong with an Ivar’s original!

Thu, 23 May 2019 00:00:00 -0700

Wed, 03 Apr 2019 00:00:00 -0700

Love your leftovers? After reading this, maybe there’s hope to start an even greater repertoire with what’s left in the fridge or those restaurant takeout bags! According to the USDA, Americans waste a staggering 30 percent of their food (largely those perishables such as fruits and vegetables), but between good planning, smart food storage and clever re-use methods, the opportunity to conserve abounds. On that latter point, one local chef and cookbook author is mastering reinvention with the release of her new book which teaches readers to “cook smarter, save time and money, and enjoy great meals crafted from leftovers,” aka great ‘second meals’.

James Beard Award-winner Sara Dickerman Secrets of Great Second Meals goes well beyond zapping last night’s leftovers and instead dives deeply into creatively reinventing new meals that are nourishing, sophisticated recipes. Her methods also help impart confidence to cooks to be spontaneous and flexible.

Take, for example, that extra salmon or clams you enjoyed the night before at Ivar’s Acres of Clams. That now becomes a component for another meal entirely, in perhaps a rice bowl, or a terrific soup. Secrets of Great Second Meals lists the top ten most versatile dishes for multiple meals, food preservation and storage tips, flavor pointers and how to take improvisational liberties. Think of this as the approachable home economics lesson we always needed to slay our seconds and whip up new favorites.

Flexible recipe examples include, “The Frittata: Meatball Frittata with Mozzarella and Tomatoes (extra ingredient: meatballs),” “The Fish Cake: Black Cod Cakes with Cilantro, Scallions, and Tomato Salad (extra ingredients: cooked fish and cooked potatoes)”, “The Chicken Salad: Ginger-Scallion Chicken Salad with Cucumbers (extra ingredient: roasted chicken)” and many more.

If you’d like to meet the author for a free book talk in Seattle, she’ll be presenting at The Book Larder (4252 Fremont Ave N) on Feb. 27, 2019 at 6:30 p.m. to inspire even greater second meals!

With winter weather upon us, Sara shared with us a warming, flavorful miso soup recipe perfect for a seafood variation for those leftover Ivar’s clams, crab or shrimp added to this base!

The Almost- Instant Miso Soup

SPICY ­TOFU­ SOUP ­WITH ­BOK ­CHOY

Makes 1 serving (about 2 cups)

This is the kind of soup I make for myself for a quick deskside lunch during a busy day. It’s a charismatic broth poured over some extra tofu and veggies for a very pure- feeling but savory meal. If you want to treat yourself a bit like a guest at a fancy restaurant, place the chunky bits in the bowl in an artful way and then pour the broth over them with a flourish. Even if you’re dining alone, you deserve a little flair.

(Photo credit: Sara Flotard, used with publisher’s permission)

  • 1 1/2 cups water or dashi
  • 1 tbsp white miso or chickpea miso
  • 1 tsp gochujang paste (available at Korean and Asian groceries I very much prefer the favor Wholly Gochujang, which is also available at Amazon.com)
  • 3/4 cup roasted tofu
  • 1/2 cup cooked baby bok choy or other greens
  • 2 or 3 shiitake mushrooms sliced thin if raw or in bigger chunks if already cooked
  • Toasted sesame seeds to garnish
  • Extra ingredients: roasted tofu, cooked bok choy or other greens
  1. Bring the water to a simmer in a small saucepan over medium-high heat. Reduce the heat to low, whisk in the miso and the gochujang, then add the tofu, bok choy, and mushrooms and let them warm through. Use tongs or a slotted spoon to pull them out of the broth and arrange them in a serving bowl.
  2. ­Pour the broth over the tofu and vegetables and sprinkle with the sesame seeds.
  • Change the vegetables. Almost any vegetable tastes good in this context, but especially roasted mushrooms or asparagus diced cooked squash potatoes or sweet potatoes English or snap peas and/or cooked greens such as pea vines, spinach, orchard.
  • Add some seafood. Try floating some grilled shrimp, steamed clams, or crab meat in the spicy broth along with the tofu.

From SECRETS OF GREAT SECOND MEALS by Sara Dickerman. Copyright © 2019 by Sara Dickerman. Reprinted by permission of William Morrow Publishers.

Fri, 15 Feb 2019 00:00:00 -0800

Mon, 11 Sep 2017 00:00:00 -0700


House Smoked Bacon Chip with Fresh Salmon, Bourbon Bacon Jam, and Avocado Jalapeno Vinaigrette, by Chris Garr Executive Chef for Ivar's Acres of Clams

Serves 35-40 bites – Perfect for small cocktail party

Smoked Salmon
(May use store bought smoked salmon in place of making yourself)

5 lbs Coho or King salmon bellies

1.5 Tbsp rice wine vinegar

4 oz olive or avocado oil

Sea salt + white pepper, to taste

Bacon chips preparation

The bacon chip is easy. Cut a strip of raw bacon into 3 pieces, sprinkle well with brown sugar and bake it on a roasting rack at 425 degrees for 8 minutes -- or until the bacon is crispy. Let it cool then remove the candied chip.

Smoked salmon - If you have access to a smoker, make the salmon ahead of time (or you can buy smoked salmon at the store)

Cut the salmon into 1-1.25 oz. Coat with the brown sugar and salt and cure for 12 hours. Remove the salmon from the cure mix and dry on roasting racks and sheet pans in your refrigerator overnight. Hot smoke at 120 degrees for 1.5 hours until the salmon is cooked medium rare, still moist and delicious. Place in container, loosely wrap and cool in refrigerator.


Prepare the bacon bourbon jam ahead of time.

In a medium pan, render the bacon and cook until it starts to caramelize. Cook the onions in the residual fat that is left in the pan. Reconstitute the chili's in hot water. Seed and mince the chili's. Once the onions caramelize, add the garlic and cook until it's aromatic. Add the chili's and cook for 1 minute. Turn the heat down to low so you don't burn the mixture. Add the coffee to deglaze, scrap the bits off the bottom of the pan, don't reduce the coffee by itself. Add the bacon, bourbon, cider, sugar and syrup. Turn heat to low and slowly reduce the mixture until it is soft and nearly dry, add the pepper. Lightly pulse in the food processor or blender, don't puree it too fine, just make sure there aren't any large pieces.


Prepare avocado vinaigrette fresh, just before assembly, since it holds for only a few hours

Put everything but the oil, sour cream and cilantro in the blender. Puree smooth and while still blending slowly add oil. Blend in the cilantro last. Fold in the sour cream.


Assembly of dish:

Lightly spread layer of avocado vinaigrette onto bacon chip. Place 1 ounce cut of smoked salmon on chip. Dollop a small tablespoon of bacon bourbon jam.

About Chef Garr:

Chris Garr has been the Executive Chef of Ivar’s Acres of Clams since 2007. Raised in Eastern Washington, Chris Garr started his cooking career as a prep cook in Winthrop, Washington at Sun Mountain Lodge, a popular mountain resort. At that point, he knew that he had found his life’s career and decide to pursue full time. He promptly moved to Spokane to enroll in the culinary department at Spokane Community College -- graduating with top honors. While attending school, he worked at the opening of Spencer’s Steakhouse, a new restaurant concept by Doubletree. After graduation, Chris expanded his culinary skills and worked at a boutique-style French restaurant, The Winged Lion, as well as at a fine dining Italian restaurant, The Italian Kitchen. For a brief time, he even worked as a pastry chef. In 2001, Chris moved to Seattle to work at Salty’s on Alki as the assistant banquet chef where he was quickly promoted to Sous Chef. After three years, he left to work at Wolfgang Puck Catering at Benaroya Hall before ultimately coming to Ivar’s Acres of Clams.


No matter what recipe you go with, the critical two steps are:

Barbecue halibut using direct heat and a hot grill. On a gas grill aim for 400 degrees. On an open pit grill, perform a hand test. If you can hold your hand for more than three seconds over the fire at grill level, the fire isn&apost hot enough.

Do NOT Close or Cover the Barbecue While Cooking

Halibut cooks very quickly. To make sure it doesn&apost dry out or over cook, the grill should be left uncovered during the entire cook.

When the grill is hot enough, spray the grill or Pam or brush it with olive oil. This will prevent the fish from sticking to the grill.


Pan-roasted halibut with grits, morels and spring onions

This time of year, a chef in a farmers market is like a kid in a candy store. Among all the stands overflowing with gorgeous produce, chefs’ eyes -- and often their arms -- grow as wide as their imaginations.

Last Wednesday at the Santa Monica farmers market, Ortolan chef Christophe Eme’s arms were indeed open wide, holding zucchini flowers, fava beans and summer savory -- and he was just getting started. That night, the savory and Oregon morels went into a stuffed saddle of rabbit the zucchini flowers were stuffed and paired with a soft-shelled crab. You could measure the time from market to plate in hours.

“Going to pick out fresh vegetables and herbs at the farmers market gives me inspiration to try new dishes,” says Eme. This sentiment is echoed across town, as the late spring ingredients of the moment show up on menu after menu as suddenly as the new crops themselves.

Ammo chef Amy Sweeney has a forthright take on her market vegetables. She scatters them across thinly rolled pizza dough that gets baked in a very hot oven for a stunning market pizza. Baby zucchinis from Tamai Farms, yellow sungold tomatoes from Harry’s Berries, purple spring onions from Weiser Family Farms and a rain of fresh marjoram, feta and mozzarella roast together into a glorious combination. And it’s incredibly simple too, especially with her trick of making foolproof pizza dough in a food processor. There’s something beautifully sudden about the dish, as if she found what looked the very best that day and brought it to the tables as soon as possible. It’s an adaptable idea too: You can substitute whatever you happen to find at the market that morning.

At Campanile, chef Mark Peel devotes his Wednesday tasting menu to what’s just in season. Right now he’s stuffing his squash blossoms with morels before deep-frying them, and rolling white asparagus and seared scallops in grape leaves. He’s also particularly fond of nettles from Maggie’s Farm, in season for another month. Peel pairs them with sauteed fluke and fingerling potatoes he also purees them into a soup topped with chive creme fraiche. “I love the counter-chic of using something that’s a weed,” Peel says gleefully.

Sona chef David Myers has been experimenting with the English peas he finds at Chino Farms. Myers’ English pea soup may take a mountain of peas -- and some very patient people to shuck them -- but the result is a glorious paean to the season the color is astonishing, a deep vibrant green that almost glows. Myers starts with a stock made by simmering water with shallots and fresh thyme from Coleman Farms. He then purees the blanched peas with the stock, strains it and finishes it with fresh basil and a drizzle of mustard oil.

Myers’ English pea experimentation doesn’t end with soup: He’s making wasabi peas too. Look for them next to his signature lotus chips at Sona’s bar any day now -- just as soon as he’s perfected his recipe.

Joe Miller of Joe’s Restaurant in Venice is pairing Pink Lady apples from Pudwill Farms with crispy chicken, spring onions and smoked chicken jus. Wild arugula from Maggie’s Farms and white asparagus combine to form a salad that accompanies tea-smoked duck heirloom fingerling potatoes from Weiser Family Farms become thin chips that garnish a dish of Northern halibut over a morel and artichoke stew ramps get pickled before they’re paired with Scottish salmon.

At the Hungry Cat, almost every one of chef David Lentz’s dishes these days has something from the markets. Or a lot of things. His pan-roasted halibut comes perched atop garlicky white grits, morels, spring onions and a fragrant and brilliantly green gremolata. And Lentz’s marinated raw gray snapper with wild arugula, Fresno chiles, avocado, fresh mint and cilantro reads like a list of what’s just in at the market.

Good thing Lentz’s restaurant is a stone’s throw away from the Hollywood farmers market. “It’s a lot more work when you get most of your produce from the farmers markets, having to go and load your truck with enough produce for two to three days,” he says, “but the product is superior -- and we’re supporting the farmers.”

And at Literati II in Santa Monica, pastry chef Kimberly Sklar has pounced on the cherries that have just come into the markets. She roasts the Burlat cherries from Barbagelata Farms in a vanilla, brandy and sugar slurry, then she serves them with an almondy polenta cake. The flavors are a spectacular combination -- the faint hint of corn and the almond notes in the polenta play beautifully off the deep rich cherries. Roasting the cherries is a perfect way to finesse the season, as the fruit hasn’t reached its peak yet and the flavors still need a little coaxing.

“Cherries are the first to arrive of the stone fruit,” Sklar says, “which is just the beginning of so much more to come. This is my favorite time of year.”