Copper River Salmon
This flavorful wild salmon has a short season, so hurry!
Kincaid’s: Here the salmon is roasted on a walnut plank. It’s either finished with garlic-vermouth butter and accompanied by a tiger prawn hash cake and braised broccolini, or given a sun-dried tomato butter glaze and a side of sun-dried tomato risotto. (Copper River salmon, $29.95.) Kincaid’s, Redondo Beach Pier, 500 Fisherman’s Wharf, Redondo Beach, (310) 318-6080.
Peninsula Grill: Chef Kevin Aidukas tops a goat cheese risotto with a warm arugula salad in heirloom tomato vinaigrette and mesquite-grilled salmon dressed with Meyer lemon butter. (Copper River salmon, $36 to $38.) Peninsula Grill, Oceans Trails Golf Club, 1 Ocean Trails Drive, Rancho Palos Verdes, (310) 303-3260.
Jozu: Pan-roasted salmon is topped with an Asian pesto of cilantro, macadamia nuts, ginger, mint and yuzu vinaigrette. It’s surrounded by caramelized pearl onions and small roasted potatoes. (Copper River salmon, $22.) Jozu, 8360 Melrose Ave., West Hollywood, (323) 655-5600.
Aqua: Chef Chris L’Hommedieu serves grilled salmon in a bowl with saffron potatoes and Prince Edward Island mussels. Hot shellfish broth blended with smoky roasted tomatoes is poured over it, and it’s garnished with roasted Super 100 tomatoes and ribbons of fennel. (Copper River salmon, $30.) Aqua, St. Regis Monarch Beach, 1 Monarch Beach Resort Drive, Dana Point, (949) 234-3345.
Pinot Bistro: Several people can order a whole seared fish with potatoes and roasted tomatoes. An individual can get a salmon steak cooked very crisp and sauced with tarragon coulis and shiitake mushrooms. (Whole Copper River salmon, market price; Copper River salmon steak, $18.50.) Pinot Bistro, 12969 Ventura Blvd., Studio City, (818) 990-0500.
Josie: You’ll find this pan-seared piece of salmon on a bed of green and white asparagus with a layer of creamy corn and leeks. The fish is garnished with pea tendrils and a delicate corn torte. (Copper River salmon, $28.) Josie, 2424 Pico Blvd., Santa Monica, (310) 581-9888.