Spring Run Salmon & Green Garlic Potatoes

Each April, the spring salmon return—young fish, rich with fat from their ocean journey. Though smaller in size, their flavor is full and clean, making them a natural match for the quiet intensity of Pinot Noir. This dish draws from the season’s first offerings: a savory miso glaze highlights the salmon’s richness, while roasted potatoes with green garlic and tahini offer balance and depth. Together, they echo the shifting light and lengthening days of early spring.

Chef Clayton Allen

Miso Glazed Salmon
Ingredients 
1/4 C red or white miso

1/3 C sake

1 Tbsp. soy sauce

2 Tbsp. olive oil

1/4 C. brown sugar

4 Skinless or skin-on salmon fillets (5 oz each), at least 1” thick

Instructions 
1. In a small bowl, whisk together the miso, sake, soy sauce, olive oil, and brown sugar until smooth.

2. Coat the salmon fillets with the marinade and place in a sealed bag or covered container. Let marinate for at least 30 minutes and up to 24 hours.

3. When ready to cook, preheat broiler to high. Remove excess marinade from the salmon and place fillets skin-side up (if you elected to keep it) on a foil-lined baking sheet.

4. Broil until the tops are richly caramelized and the centers are just warm—about 5 minutes. The surface should sizzle and blister slightly.

Green Garlic Tahini Potatoes
Ingredients

2 lbs. Small red potatoes, halved or quartered

3 Tbsp. olive oil

1 1/2 tsp. kosher salt, more to taste

3/4 tsp. freshly ground white pepper

1 Stalk Green garlic, sliced thin

2 Tbsp. parsley, minced

1/4 C tahini

Instructions 
1. Preheat oven to 400°F.

2. Toss potatoes with olive oil, salt, pepper, and green garlic. Spread in a single layer on a baking sheet.

3. Roast for 45 minutes to 1 hour, flipping 2–3 times for even browning.

4. Once golden and crisp, remove from oven and toss immediately with parsley and tahini while still warm.

To Serve:

Plate the miso-glazed salmon atop a bed of green garlic tahini potatoes.