Recipe of the month: Grilled Pacific Salmon

Grilled Pacific salmon with summer vegetables

Expert, imaginative and above all delicious food is among the many qualities that distinguish Small Luxury Hotels of the World. For some this will mean a Michelin-starred tasting menu; for others an opportunity to sample authentic local dishes in a beautiful and restful setting. We hope you agree that the variety and originality of these recipes demonstrates the independently-minded approach to quality that helps our hotels stand out from the crowd.

Enjoy a Grilled Pacific salmon with summer vegetables from Casa Madrona Hotel & Spa in Sausalito, San Francisco, California, USA.

Grilled Pacific Salmon

Ingredients for 4 portions:

4 170g salmon fillets, king or coho recommended
250ml extra virgin olive oil
1 onion, diced
2 baby leeks, diced
2 cloves garlic, finely chopped
150ml dry white wine
Sweet yellow corn from two cobs
1 fresh bay leaf
100g chanterelle mushrooms
2 sprigs thyme
225g unsalted butter
1tbs fresh chopped basil

Halved cherry tomatoes
8 squash blossoms
12 sprigs fresh pea shoots
Extra virgin olive oil

Let's cook !

Heat a large saucepan to medium high. Add the oil, onion, leek and garlic. Stir for 2-3 minutes until translucent, then add the wine, corn, thyme, bay leaf and mushrooms. Continue stirring and cooking for 3 to 5 minutes until the corn is tender. Add salt and pepper and fold in the basil before serving. Heat a pan to high. Rub a little oil on the salmon skin to prevent sticking and season with salt and pepper. Place skin side down for about 2 minutes, then flip and cook to desired finish. Serve the salmon on the sautéed corn and garnish with cherry tomatoes, squash blossoms, and pea shoots. Drizzle with extra virgin olive oil and a pinch of sea salt.