grilling The King

one of the best tasting things you can do for your health is to choose fresh California King salmon for your meal. We all know about the magic oils found there…the ones that help your heart and your arteries stay strong and unclogged. experts at The American heart Association say to include a four to six-ounce serving once a week (two if you can afford it.)

It’s hard to go wrong when cooking King salmon. You can bake it, poach it, steam it and, of course, grill it…a Santa Barbara local’s favorite. Kings tend to have a higher fat content than most fish, which gives it a moist and smoky grilled finish. The following recipe is a great way to serve the King!

WILd CALIFOrnIA KIng

SALMOn SuMMEr BBQ

PArTy!

Serve this meal with Quinoa, a big fresh organic salad with homemade vinaigrette, crusty bread from Our Daily Bread, local wine and homemade lemon-aid, then coconut cake for desert.

1 side California Wild King Salmon from the Santa Barbara fish market, skin on, pin bones out. About 3 or 4 lbs, feeds 6-8 people.

Slice into single serving portions. I tend to go bigger in the 8 oz range because we are all fish fanatics.

Place in a large bowl and drizzle with olive oil. Carefully massage the olive oil onto each peace of fish. Lay each portion on a cookie sheet (after oil massage) dry rub: I make about a cup of it so I have it around the house. I love the Santa Cruz Market spice wall with all of the 3-4 oz ish packets-- so a field trip to Santa Cruz Market or Whole Foods Market is a must.

In a bowl mix together the following…This makes enough for many other meals.

1 packet garlic powder

1 packet granulated garlic

1 packet onion powder

1 packet granulated onion

1 packet ginger

1 packet paprika

3 tblspn sugar

1 tblspn brown sugar

1/2 packet cumin powder

2 tblspn salt

1 tblspn black pepper

Place in an air-tight container.

Papaya/Mango/Avocado Salsa

1 peeled/diced mango

1 small peeled/diced papaya (or half of a big one)

1 diced avocado

1 fresh Jalapeno pepper, seeded (if you don’t want it too spicy, you can use a pickled/ canned Jalapeno instead)

1 cup of fresh finely chopped cilantro

1 cup of fresh finely chopped basil

1 cup of fresh finely chopped Italian parsley

1 tspn (or so) of fresh finely chopped ginger

1 lemon, for juice

1 lime, for juice

1/4 cup balsamic vinegar

1/2 of an orange, for juice

1/2 diced red onion salt and pepper to taste

Generously cover the fish with the dry rub, both sides. About 4 or 5 tablespoons worth. Put the rest of your dry rub in an air tight container.

Place the fish on your medium heat grill, skin up. Let cook about 5 minutes and carefully flip and cover. Let it cook until the flesh turns light, about 7 more minutes, which will also crisp up the skin. If you prefer your fish less rare, let it goes an extra 2 or 3 minutes.

Plate the fish and spoon out enough of the salsa to cover the fish.

Recipe provided by Theresa Piacentini-Smith. Santa Barbara Fish Market, 805-965-9564. www.sbfish.com For more recipes and general local fish talk visit her blog at: cookingseafood. blogspot.com

Les Marchands

What began in 2010 as a brainstorming session between friends has grown into a funk Zone hot spot for wine lovers and those craving legendary cheese, flaky baguettes and european ambiance. Since opening in the late summer of 2013, Les marchands has developed a cultivated following.

Co-owner and master Sommelier Brian mcClintic admits, “This is by far the hardest thing I have ever done. If you have a weakness, running a restaurant will exploit it.” While he always considered himself a specialist in the past, this venture as demanded he along with co-owner eric Railsback wear numerous hats and spend a good amount of their waking hours at the thriving business.

Some of their most popular dishes include ramen (served as a special on fridays), hope Ranch mussels and a Charcuterie plate, which is served with pickled vegetables, mustard and cornichons. They also host a popular ticketed 5-course dinner ($75) with an optional wine pairing ($40).

And then there is the wine. While they are located in the heart of Santa Barbara’s wine alley, Les marchands offers anything but the norm. Their largely french and Italian wine list reflects mcClintoc’s and Railsback’s sommelier pedigree -- as do the hundreds of international wines carried in their wine shop, which is located within the same space. mcClintoc says, “We were pleasantly surprised at how much locals, who make up the majority of our business, wanted european wines. our staff are all knowledgeable, and we ask good questions so we can suggest wines that customers will enjoy.”

And while not necessarily inexpensive, they consistently carry wines that offer good value in their price category. Tasting constantly and visiting europe

Rising Star

dan Randall, co-owner of Green Star organic Coffee, recently opened his first retail venture at Santa Barbara Public market. Randall and his partner Werner diaz are roasters, each with 22 years in the specialty coffee industry. The company was founded on principles of fair trade with the intention of making a great tasting cup of coffee. “We source only the finest certified organic fair trade coffees from premier growing regions around the world,” says Randall.

Celebrating its tenth anniversary in January, Green Star continues to meet stiff requirements for certification from a variety of respected organic organizations, and uses only organic products.

regularly, mcClintoc and Railsback insist on knowing where a wine came from and how it was made. mcClintoc adds, “It’s kind of like meeting someone’s parents and suddenly understanding where all their quirks derive from. We know where these wines are born and they are each chosen with intention.” he also admits that they stock what they enjoy drinking, which leans toward a large offering of white and rose wines.

for those looking to stomp some grapes, Les marchands offers wine education, several curated wine clubs and private tasting opportunities. mcClintoc and Railsback also consult with clients who are looking to build a significant wine cellar by offering concierge services such as buying, selling and appraisal of notable vintages. --

By Jenn Kennedy

For more information, classes or reservations: lesmarchandswine.com.

“We were proud participants in the earth day festival in Santa Barbara, and look forward to being a valued member of the Santa Barbara Public market,” said Randall.

SBPm has free underground parking with access off Chapala Street. --

By Bonnie Carroll

Located at 39 West Victoria Street. 805-845-5564. www.greenstarcoffee.com