Recipe: California wild salmon and cherry corn salsa by Charlie Abowd

Every late spring/early summer there are three things I look forward to with great anticipation: the California wild salmon run, the beginning of our farmers market season and Concert Under the Stars, A Benefit for The Greenhouse Project. It’s a special time of year.

This year, I think it’s important to let everyone know the wild salmon season has been slow, which has raised prices, of course. Beyond that, this is the result of the effects of drought, which over time impacts us in ways we may not think about. Climate change is real, folks, and unless we begin to proactively confront and address these issues, there may come a time when ultimately it’s going to be us stubborn humans that pay the price through lack of availability of food supplies.

The California wild salmon is an example of a species that’s already struggling under the weight of changing climate and lack of water in they are struggling to swim up river to spawn, which means fewer salmon swimming back to the sea. Remembering every living thing is connected is paramount to our long-term well being.

OK. On a happier note, Ms. Linda Marrone is once again throwing her heart, soul, energy and love into bringing us the Third & Curry Street Farmer’s Market every Saturday, from 8:30 a.m. to 1 p.m., having officially kicked off the season last weekend. It will continue through the end of September.

Bigger and better than ever, the farmer’s market expands over to Bob McFadden Plaza when that project is finished. By the way, SNAP is accepted and the market doubles value, so whatever amount you swipe your card for doubles. This program has been made possible thanks to Partnership Carson City.

Attending the market is part of my weekly ritual, connecting with local growers, visiting with my neighbors and buying an assortment of fresh, organically-grown produce from local farmers. The market is one of the best things about summer in our beautiful capital city. Of course markets are conducted throughout the region on various days, with growers also joined by other vendors selling homemade products such as jams and baked goods. Farmers markets are an ideal way to build relationships with our local growers and producers who carry on through every season.

Be sure while you’re there to pick up two ears of corn and some cherries for this week’s recipe. We will be using them!

Tower of Power, folks! We get to share an evening of music with the band who has defined modern day East Bay Funk for a generation and are still doing so today, when they play our eighth annual Concert Under the Stars, A Benefit for The Greenhouse Project, Thursday, July 14, right here at Cafe at Adele’s. Tickets are going fast, and can be purchased at www.carsoncitygreenhouse.org or at the restaurant. This is a show you won’t want to miss!

Now, a short story. Once upon a time, back when I was a young whippersnapper, and while doing deliveries in the city, we passed the legendary Fillmore Auditorium. The marque read, “Playing tonight, Aretha Franklin, Billy Preston, King Curtis and The Memphis Horns and Tower of Power.”

We made the impromptu decision when we were done with deliveries, we would attend the show and did so, paying an exorbitant price for tickets: $7 each. It was a phenomenal night of music that came to an official close at about 2 a.m., when Bill Graham stepped out on stage and announced there was one more special guest, Ms. Franklin’s long-time friend, Ray Charles. I mean, can you imagine? Out onto the stage came Aretha and Ray joined by The Memphis Horns and Tower of Power, and Billy Preston, and played another hour or two. I couldn’t believe my luck to be present for such an incredible gathering of talent. Once the show ended, Bill again stepped on stage and invited the entire audience to an early morning brunch, as was his custom.

I was there to see The Beatles at Candlestick Park. I was present for Led Zeppelin’s first performance in America. The line-up for that first night was Zeppelin as the opening act, followed by Country Joe and The Fish and headlined by Spirit. The second night, Zeppelin was moved to the headlining position.

Even given these and other historic moments I was fortunate to be present for, I can tell you that first performance by Tower of Power lives for me as the best show ever.

I may be old, but by golly, I got to see all the cool bands.

I look forward to seeing all of you here, July 14!

Now let’s get cooking.

California Wild Salmon

Serves 4 to 6 people

Ingredients:

4 to 6, 6-ounce salmon fillets

Olive oil

Lemons

Maldon’s Sea Salt Flakes

Ground pepper

Instructions:

Lightly season each fillet with Maldon’s, available at DuBois Health Food Center & Herb Shoppe or Raley’s, and fresh-ground pepper.

Place in fiery-hot skillet (for six fillets, use two skillets), coated with olive oil. Sear both sides — top and bottom — with bottom being the skin side, about two minutes per side.

Squeeze the juice of two fresh lemons on the top (in case of two skillets, one lemon per skillet), place lemon in pan and cover immediately, placing in a preheated oven at 375 degrees for 10 minutes.

Pull pans out of oven and using a spatula, plate each fillet, and spoon sauce carefully over each fillet.

Cherry Corn Salsa

Ingredients:

1 cup pitted and quartered cherries. I prefer Queen Anne Cordial Cherries, but Bing or Black works. Cherries are currently available at our farmer’s market.

2 ears fresh corn, again available at farmers market, de-cobbed and raw

1 sweet onion, preferably red, chopped

2 jalapenos, finely chopped

3 limes, juiced

2 tablespoons chopped cilantro

2 large tablespoons sweet red pepper, chopped

Sea salt to taste

Fresh-ground pepper to taste

Instructions:

Be sure to prepare the salsa the day before serving, in order to give the flavors time to marry.

Cut cherries in half and remove pits. Cutting away from yourself, remove corn from the cob. This time of year, limes tend to be a bit hard, so to make juicing easier, place the limes in the microwave for about one minute. This will soften them, making juicing easier.

Combine all ingredients gently, cover and set aside until time to serve. This is the bed on which the salmon is placed for service.

As a side dish, I suggest a beautiful serving of long-grain, saffron rice is recommended.

In keeping with supporting local growers, I suggest as the perfect wine pairing, Churchill Vineyard’s Reisling, made from locally-grown grapes. Churchill Vineyards and Frey Ranch Estates, where award-winning vodka, gin, bourbon, absinthe and whiskey are distilled, are both enterprises of the Frey family, who have left their mark on Nevada agriculture since the 1850s. From ground to bottle, right in our own backyard.

It’s summer and the perfect time to take a day trip. Frey Ranch is open to the public for tastings and tours every Saturday from noon to 4 p.m. They are located at 1045 Dodge Lane in Fallon. For more information, visit www.freyranch.com, or email info@churchillvineyards.com.

Chef Charlie Abowd co-owns Café at Adele’s with his wife Karen Abowd. Café at Adele’s is located at 1112 N. Carson St., Carson City, and is open daily at 8 a.m. for breakfast. Lunch is served from 11:30 a.m. to 3 p.m. and dinner from 5 to 9 p.m. For more information or to makes reservations, call 775-882-3353, or visit adelesrestaurantandlounge.com.