Recipes | CUESA

Ferry Plaza Farmers Market »

Sat 8am–2pm | Tue & Thu 10am–2pm | SF

Jack London Square Farmers Market »

Sun 10am–3pm | Oakland

Mission Community Market »

Thu 4pm–8pm | SF

Recipes

Cold-Cured Gravlax

Karen Solomon, author, Cured Meat, Smoked Fish & Pickled Eggs

Breakfast

Carrot Pancakes and Green Garlic with Carrot Top Pesto

Frances Wilson, The Field Kitchen

Entrees

Beet-Cured Gravlax with Kavring, Cucumber, Radish, and Lemon Verbena

Roberth Sundell, Pläj  

Appetizers and Sides

Smoked King Salmon, Corn Purée, Summer Squash, and Salsa Verde

Paul Burzlaff, 31st Union

Entrees

Spanish Tortilla with Spring Vegetables, Smoked Salmon, and Herb Crema

Ryan McIlwraith, Bellota

Entrees

Classic Potato Latkes

Evan Bloom and Leo Beckerman, Wise Sons Jewish Delicatessen

Appetizers and Sides

Cured Salmon Three Ways

Keith Hammerich, Chef Instructor, City College of San Francisco

Appetizers and Sides

Wild King Salmon Mi-Cuit with Herbs, Flowers, and Coriander Seed

Daniel Corey, Luce

Entrees

Wild Salmon Toasts

Stephanie Rosenbaum Klassen

Appetizers and Sides

Pan-Seared Wild King Salmon

Pablo Estrada, Rose Pistola

Entrees

Bombolini Beans and King Salmon with Toasted Garlic

Chef Chad Callahan.

Entrees

Roasted Salmon with Chanterelle Mushrooms, Corn Fondue, Sauce Diablé

Roland Passot, La Folie.

Entrees

Cedar-Planked Salmon with Maple Glaze

Thy Tran, CUESA.

Entrees

Potato Crusted Wild Salmon Filet with Spring Vegetables and Roasted Jalapeno-Orange Hollandaise

Malachi Harland, formerly of XYZ Restaurant.

Entrees

Roasted Salmon Salad

Faz Poursohi, Tonno Rosso.

Salads

Cured King Salmon with Fava Beans, Radishes and Avocado Cream

David Rosales, Fonda.

Appetizers and Sides

Pistachio and Salmon Koofteh

Hoss Zaré, Executive Chef/Owner of Zaré Napa.

Appetizers and Sides

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »