Arugula, Avocado, and Grapefruit Salad

• 2 cups arugula
• 1/2 cup thinly sliced fennel
• 1 grapefruit, cut into individual slices with the zest and pith removed
• 2 oz Parmesan cheese, shaved
• 1/2 medium Hass avocado, sliced
• Salt and pepper to taste

Toss arugula with fennel, add grapefruit and avocado, and gently toss.
Drizzle with olive oil and champagne vinegar for a light and tasty dressing.

Seared Alaska Salmon With Tomatoes, Leeks, and Artichokes*

• 4 (6 to 8 oz each) Alaska salmon fillets
• Olive oil, as needed
• Salt and pepper, to taste
• 2 tsp minced garlic
• 1 cup canned artichoke pieces, drained
• 1 leek (white and light parts only), julienned
• 2/3 cup diced tomato
• 1/2 cup dry white wine
• 1/2 cup fish, chicken, or vegetable broth
• 2 tbsp butter
• 2 tbsp fresh basil, julienned

Heat a large nonstick pan over medium-high heat. Lightly brush both sides of Alaska salmon fillets with olive oil. Add fillets to pan and cook about 4 minutes until bottom side is seared. Turn salmon over; season with salt and pepper to taste, and continue cooking over medium heat for an additional 3 to 4 minutes or just until fish is opaque throughout. Remove from heat, cover, and keep warm.

While salmon is cooking, in a separate 2-quart saucepan, heat 2 tablespoons of olive oil. Stir in the garlic, artichokes, leeks, and white wine. Bring to a boil, then reduce heat to a simmer and continue cooking until the liquid is reduced by half. Stir in the broth, continue simmering for 1 minute, then stir in the butter to melt. Stir in the basil; season to taste with salt and pepper. To serve, place each portion of salmon on a serving plate, then top with 1/4 of the artichoke mixture. Serves 4. (Or two sweethearts plus two leftovers!)

Dark Chocolate–Dipped Mission Figs With Almonds**

• 2 to 3 oz best quality dark chocolate
• 1 to 2 oz California almonds
• 8 dried California black figs

Finely chop the almonds and prepare a sheet pan with parchment. Melt the chocolate in a very small bowl over a very small pot filled with simmering water. Holding fig by the stem end, dip halfway into chocolate and remove, leaving the fruit suspended over bowl until all excess chocolate has dripped off. Gently place chocolate end of fruit into chopped almonds and remove. Place chocolate-dipped fruit onto parchment-lined sheet pan to cool and harden.

*Recipe from Alaska Seafood Marketing Institute

**Recipe from Chef Christopher Greenwald, Bay Laurel Culinary, Petaluma, Calif.