From Alaska down to Southern California, the West Coast is brimming with delectable cuisine. Whether it’s Baja-style Mexican food or seafood straight from the Pacific Ocean, West Coast cuisine emphasizes fresh, simple preparation using local and sustainably sourced ingredients.
These three dishes are among the favorites at restaurants up and down the West Coast. Give these recipes a try and enjoy them on your outdoor patio:
- Baked Salmon
- Carne Asada
- Avocado Toast
Let’s take a trip to Alaska, home to the largest salmon harvest in North America. Specifically, The Last Frontier is known for producing wild-caught salmon, which are generally healthier, more flavorful, and more sustainably sourced than farmed salmon. So if you can find fresh wild-caught salmon at your local grocery store, take advantage!
- ⅔ pound wild salmon filet
- 2 garlic cloves (crushed)
- 1 lemon
- 2 tablespoons butter
- ⅛ teaspoon Old Bay® seasoning
- 1 handful fresh, chopped parsley
- Salt and pepper to taste
- Melt the butter in a microwave or saucepan over low heat. Preheat the oven to 425 degrees.
- Line a sheet pan with aluminum foil. Add a spoonful of the melted butter onto the center of the pan. Place the salmon filet on top of the butter and move it around to ensure it doesn’t stick to the pan.
- Use a basting brush to coat the filet with the melted butter generously. Be sure to save some butter for later.
- Add salt, pepper, and Old Bay seasoning over the top of the filet.
- Use a zester, grater, or vegetable peeler to add lemon zest evenly over the filet. Set the lemon aside.
- Add the garlic and spread it out evenly over the salmon. Then, sprinkle about half of your parsley over the filet.
- Cut the lemon into 4–6 slices and place them on top of the salmon. Add more parsley and butter over the filet, reserving some for garnish. Add salt and pepper if desired.
- Place the pan in the oven and cook salmon for 10 minutes.
- Garnish with a hint of parsley, melted butter, and lemon juice.
Carne Asada Tacos
Nothing beats the flavor and deliciousness of a carne asada street taco in Southern California. Fire up the grill and enjoy a Taco Tuesday with your family on your patio or deck!
- ⅓ cup olive oil
- ¼ cup soy sauce
- 2 tablespoons balsamic vinegar
- ¼ cup orange juice
- ⅓ cup lime juice
- 4 garlic cloves (grated)
- ½ cup chopped cilantro
- 1½ teaspoon chipotle powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 pounds skirt or flank steak
- To make the marinade, combine all the ingredients into a large bowl and whisk together until well combined.
- Place the steak in a pan or dish and generously coat it with the marinade. Once all the pieces are coated, pour the rest of the marinade over the meat.
- Refrigerate the meat overnight or at least 6 hours.
- Preheat the grill to medium-high.
- Place the meat on the grate and grill for 10 minutes.
- Flip the meat and grill for an additional 8 minutes or until the meat reaches your desired doneness. 135 degrees is medium-rare, 145 degrees is medium, 150 degrees is medium-well, 160 degrees is well-done.
- Before slicing the meat, let it sit for about 10 minutes.
- Serve with your favorite tortillas and fixings. We like to keep it simple with cilantro, diced onion, and a squeeze of lime. Enjoy!
In recent years, avocado toast has exploded in popularity, becoming a brunch staple at cafes and restaurants across the country. Word on the street claims it originated in Southern California (though some folks swear it comes from Australia). Regardless, avocado toast remains a delicious, nutritious dish that’s incredibly easy to make.
- 1 avocado
- 2 slices of whole wheat bread
- 2 eggs
- ¼ cup chopped white onions
- Salt and pepper to taste
- Cut the avocado lengthwise and remove the seed. Scoop everything out and put it in a bowl.
- Chop the onion and add it to the bowl with the avocado. Mash to combine.
- Sprinkle salt and pepper over the avocado mixture to your liking. Mix everything together and set aside.
- Coat a skillet with your desired cooking oil and place over medium heat.
- Crack eggs into the skillet, season with salt and pepper, and cook for about 2 minutes.
- Carefully flip over the eggs, season with pepper, and cook for an additional 30 seconds.
- Toast the slices of bread to your liking.
- Spread the avocado mixture evenly across each slice of toast.
- Carefully place the eggs over the avocado.
This is the third post in the series called USA Kitchen Tour, where you can get a taste of America’s best recipes without leaving your home! Stay tuned for our other posts for more recipes:
Which recipe are you going to try? Let us know in the comments!