Portland with Chef Josh Gibler

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Salty's on the Columbia with Chef Josh Gibler

Alder-Roasted Salmon with Pickled Blueberries
Meaty sockeye (aka red salmon) never tasted quite this delightful dressed with pickled blueberries. Summer is for sockeye and blueberries too. Salty's chefs bring both together accenting their rich flavors with great spices. The sockeye is seasoned with a coarse grind mix of toasted fennel seed, brown sugar, kosher salt and pink peppercorn and oven-roasted on a green alder plank. It's served to you on the plank along with oven-roasted fingerling potatoes and a small scoop of watercress sprinkled with a touch of lemon juice and Sicilian Olio Verde (truly the best extra virgin olive oil). The crowning touch is the pickled blueberries made with red wine, red wine vinegar, sugar, salt, peppercorns, thyme and shallot. Savor summer at Salty's before it disappears. (If you can't make it into Salty's during this year's festival, try our recipe adjusted for the home cook.)
Citrus and Almond Olive Oil Cake with Macerated Nectarines and Blueberries
We love local stone fruit and berries so much that we've married them in this tribute to summer 2016 in the Pacific Northwest. A moist tender citrus- and almond-scented olive oil cake, with notes of lemon and orange, is lightly dusted with powdered sugar and presented in a pool of macerated sweet, meaty but slightly tart nectarines and blueberries for a burst of texture balancing the tartness of the nectarines. This is topped with a brown sugar and almond crisp for a nice crunch and rich molasses. The almonds add a nutty flavor that pairs wonderfully with the fruit. Lastly, Winegars vanilla ice cream adds creaminess bringing everything together in a marriage to remember. It's prime time for local stone fruit and berries, and it's prime time for you to come to Salty's. Peruse our menus then make reservations today. (If you can't make it into Salty's during this year's festival, try our recipe adjusted for the home cook.)
Herb-Basted Sockeye with Summer Vegetable Succotash and Edible Flowers
A Salty's summertime classic of lean sockeye salmon basted with fresh herb butter (think thyme, sage, parsley, rosemary and oregano) is paired with a summer succotash, a wonderful melange of summer veggies (fresh corn, sweet onions, green beans, tomatoes, squash and zucchini) sautéed and enriched with a toasted corn cream for a vibrant flavorful side dish. Fresh edible flowers add a subtle peppery finish. Don't miss this summertime treat. (If you can't make it into Salty's during this year's festival, try our recipe adjusted for the home cook.)
Heirloom Tomato BLTA Salad with Salmon Belly Bacon
Salmon belly is known as the best part of the salmon because it is softer and more delicate with a higher fat content. Frankly, it’s melt-in-your-mouth delicious. Our Heirloom Tomato BLTA Salad is made with applewood cold-smoked salmon belly bacon (fried crisp like bacon), hand-torn croutons, tender pea shoots (for lettuce), heirloom tomatoes and thin-sliced avocado drizzled with a lemon vinaigrette and topped with an edible summer-flower garnish. Enjoy this summertime salad and you’ll want to rub your belly, an ancient Chinese practice as good for you as salmon. (If you can't make it into Salty's during this year's festival, try our recipe adjusted for the home cook.))
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