Spring King Salmon

This recipe is filled with bright colors and bold flavors, perfect for springtime grilling. To make this simple recipe family-friendly, we’ve included plenty of wiggle room for substitutions.

Wine Pairing

Chardonnay, Hartford Court, 2015, Russian River Valley, CA

This full-bodied, lightly oaked chardonnay offers bright citrus, ripe pear and apple with ginger notes that hold up to the boldness of charred salmon while still matching the acidity and earthiness in the tomato salad.

Cook Time: 45 Minutes


  • 1 zucchini
  • 2 summer squash
  • 1 bunch asparagus
  • 24 oz. salmon filet
  • 4 oz. fresh mozzarella or shaved Parmesan
  • 1 1/4 cherry tomatoes, halved
  • 1 1/2 cup cooked fregula (or croutons)
  • 1/4 cup basil, torn
  • 1 pound baby arugula
  • 4 oz. champagne vinaigrette (or balsamic, red wine, lemon and olive oil)
  • salt and pepper to taste


  1. Preheat your grill. Cut the summer squash and zucchini in half, lengthwise, and cut off the white fibrous part of the asparagus. Toss all the vegetables in oil, salt and pepper. Grill the squash flesh side down and then flip and grill the skin side, about three minutes per side. Remove the asparagus when it’s charred and becomes pliable.
  2. Cut the salmon into four portions, about six ounces each. Salt and pepper both sides and rub the flesh side with a little oil. Place on grill and cook to 135–140 degrees F for a medium center.
  3. Toss all remaining ingredients in a mixing bowl with the dressing. Adjust with salt and pepper.

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