When you add a poster by David Lance Goines to your art collection, you’ll be helping Monterey Fish Market help their employees during the COVID-19 pandemic furloughs. The prints were published by St. Hieronymus Press of Berkeley on January 22, 2020, and 25 have been signed by the artist. Cost: $175 (signed) and $40 (unsigned). All proceeds go to furloughed employees and shipping is free. It’s recommended that posters be framed under UV screen plexiglass. Purchase your poster: here
When Paul Johnson, founder of Berkeley’s Monterey Fish Market, published his cookbook, Fish Forever, in 2007, he donated a portion of his royalties to Save Our Wild Salmon, an organization that works to restore wild salmon runs. King salmon along the Bay Area coast appear to be quite plentiful this year, so perhaps his generosity and the efforts of many others working to raise awareness of imperiled fish habitat has been paying off in spite of so much going wrong with climate change. The season opened for commercial fishing on May 1, 2020, so now is the time to enjoy this favorite fish.
CHARCOAL-GRILLED WILD KING SALMON WITH CHERRY TOMATO-BASIL RELISH
From Fish Forever: The Definitive Guide to Understanding, Selecting,
and Preparing Healthy, Delicious, and Environmentally Sustainable Seafood
By Paul Johnson with photography by Karl Petzke (John Wiley & Sons, 2007)
Serves 4 as a main course
The flavor of fresh wild salmon grilled over charcoal, the tang of cherry tomatoes, and the aroma of fresh basil are incomparable. If I could make every recipe in this book as simple and tasty as this, I would. It’s nothing but simple fresh ingredients that complement one another perfectly. Serve with corn on the cob and green salad. The relish is great on the corn and as a dressing for the salad as well.
Four 6-ounce wild king salmon fillets or steaks
Sea salt and freshly ground pepper to taste
Cherry Tomato-Basil Relish (recipe follows)
Prepare a hot fire in a charcoal grill. Season the fish with sea salt and freshly ground pepper. Oil the grill rack well and lightly brush the fish with oil. Grill the fish, turning halfway through the cooking process, for a total of 8 to 10 minutes per inch of thickness, or until slightly charred on the edges and still slightly translucent in the center. Serve with Cherry Tomato-Basil Relish alongside.
CHERRY TOMATO-BASIL RELISH
Makes 7 cups
Cherry tomatoes are usually more sharply acidic than many of today’s tomatoes, a good thing, in my mind. A little balsamic vinegar, olive oil, fragrant basil leaves, and a sprinkling of salt are all that’s needed to balance their flavor. Use only the best-quality oil and vinegar.
1 basket cherry tomatoes
1 garlic clove
1 teaspoon coarse sea salt
1 tablespoon balsamic vinegar
¼ cup olive oil
1 cup firmly packed fresh basil leaves, coarsely chopped
Cut the cherry tomatoes in half if they’re small or in quarters if they’re large. In a wooden bowl, mash the garlic and salt to a paste with a pestle, then stir in the vinegar. Whisk in the oil, then add the tomatoes and basil, gently tossing everything together. Serve immediately.