# Wild King Salmon with Fresh Tomato Salsa, Lobster Mushrooms, Zucchini and Parsnip Fries > Rich wild king salmon gets a bright topping of juicy tomatoes, scallions and fresh herbs, with deeply browned lobster mushrooms alongside. Sautéed zucchini and golden parsnip fries round out a late-summer plate with tender centers, caramelized edges and plenty of contrast. - URL: https://www.chezjk.com/recipes/end-of-season-wild-king-salmon-with-avi-s-salsa-lobster-mushrooms-sauteed-zucchi - Author: Jonathan Katzman - Cooked and photographed: 2022-09-02 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, paleo, nut-free, pescatarian ![Wild King Salmon with Fresh Tomato Salsa, Lobster Mushrooms, Zucchini and Parsnip Fries](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2Ffb625907a75590e0.jpg) ## Gently Pan-Cooked Wild King Salmon A brief initial sear followed by low heat renders the skin while keeping the rich king salmon moist. The restrained seasoning leaves room for the fresh salsa. ### Ingredients - 4 6-ounce skin-on wild king salmon fillets, pin bones removed - 1 tablespoon ghee - 3/4 teaspoon kosher salt, or to taste - 1/4 teaspoon freshly ground black pepper ### Instructions 1. Pat the salmon dry and season with salt and pepper shortly before cooking. 2. Heat the ghee in a large nonstick or well-seasoned skillet over medium heat. Add the salmon skin-side down and press gently with a spatula for the first 20 seconds to keep the skin flat. 3. Cook for 3 minutes, then reduce the heat to medium-low. Continue cooking for 4–6 minutes, until the sides are mostly opaque but the top remains slightly translucent. 4. Turn carefully and cook for another 1–3 minutes, adjusting for thickness. For fully cooked salmon, check that the thickest part reaches 145°F; avoid cooking beyond that point. 5. Transfer to warm plates and spoon the salsa over the flesh just before serving. ### Notes - Thin tail portions cook faster than thick center cuts; remove each piece as it is ready. ## Fresh Tomato, Scallion and Herb Salsa Ripe tomatoes and lime cut through the salmon's richness, while scallions and leafy herbs keep the topping fresh rather than heavy. ### Ingredients - 12 ounces ripe red and yellow tomatoes, cut into small dice - 3 scallions, thinly sliced - 1/3 cup loosely packed flat-leaf parsley, roughly chopped - 1 teaspoon finely minced jalapeño, seeds removed - 1 tablespoon fresh lime juice, plus more to taste - 1 tablespoon extra-virgin olive oil - 1/4 teaspoon kosher salt, plus more to taste ### Instructions 1. If the tomatoes are very watery, let the diced pieces drain in a strainer for 5 minutes without pressing. 2. Combine the tomatoes, scallions, parsley and jalapeño. Fold in the lime juice, olive oil and salt. 3. Let stand for 5–10 minutes, then taste. Adjust the salt and lime so the salsa is bright but still tastes primarily of ripe tomatoes. 4. Spoon over the salmon with just a little of its accumulated juice. ### Notes - Mix within 30 minutes of serving to retain the herbs' texture and color. ## Browned Lobster Mushrooms Thick slices develop browned edges while retaining the mushrooms' firm, meaty texture. Thorough cooking softens their dense flesh. ### Ingredients - 12 ounces fresh lobster mushrooms from a reputable supplier - 1 1/2 tablespoons ghee - 2 tablespoons water, plus more if needed - 1/3 teaspoon kosher salt, or to taste - 1/4 teaspoon freshly ground black pepper - 1 teaspoon fresh lemon juice ### Instructions 1. Brush away grit, trim any soft or deteriorated areas, and briefly rinse stubborn dirt away if necessary. Dry thoroughly and cut into 1/4- to 3/8-inch slices. 2. Heat the ghee in a wide skillet over medium-high heat. Add the mushrooms in a single layer, working in batches if needed, and cook undisturbed for 3–4 minutes. 3. Turn and brown the second side for 3–4 minutes. Reduce the heat to medium-low, add the salt and water, and cover for 5 minutes. 4. Uncover and continue cooking, stirring occasionally, until the moisture has evaporated and the mushrooms are tender throughout, about 5–8 minutes more. Add a splash of water if they brown before becoming tender. 5. Finish with pepper and lemon juice. Keep warm, loosely covered. ### Notes - Use only reliably identified, sound lobster mushrooms, and cook them thoroughly rather than serving them lightly seared. ## Sautéed Zucchini with Shallot Cooking in batches gives the zucchini browned faces without steaming it into softness. Shallot adds sweetness, balanced by a small squeeze of lemon. ### Ingredients - 1 1/2 pounds medium zucchini - 2 medium shallots, sliced into thick rings - 1 1/2 tablespoons ghee, divided - 1/2 teaspoon kosher salt, or to taste - 1/4 teaspoon freshly ground black pepper - 2 teaspoons fresh lemon juice ### Instructions 1. Cut the zucchini lengthwise in half, then into 3/8-inch half-moons. Pat dry. 2. Heat 1 tablespoon ghee in a wide skillet over medium-high heat. Cook the zucchini in two batches, adding the remaining ghee as needed. 3. Leave each batch undisturbed for 2–3 minutes to brown, then turn and cook for another 2–3 minutes. Transfer to a bowl while still slightly firm. 4. Reduce the heat to medium, add the shallots to the skillet, and cook for 3–4 minutes until softened and lightly browned. 5. Return the zucchini to the pan, season with salt and pepper, and toss for 1 minute. Remove from the heat and add the lemon juice. ### Notes - Salt near the end of cooking to limit water release in the pan. ## Oven-Roasted Parsnip Fries A hot oven caramelizes the parsnips' natural sweetness. Evenly sized batons and generous spacing produce browned edges without a coating. ### Ingredients - 2 pounds parsnips, peeled and trimmed - 2 tablespoons olive oil - 3/4 teaspoon kosher salt, or to taste - 1/4 teaspoon freshly ground black pepper ### Instructions 1. Heat the oven to 425°F with racks in the upper and lower thirds. 2. Cut the parsnips into roughly 1/2-inch-thick fries. Remove any tough, woody cores from larger roots and keep the pieces similar in thickness. 3. Toss with olive oil, salt and pepper. Spread across two rimmed baking sheets in a single layer with space between the pieces. 4. Roast for 15 minutes, then turn the fries and swap the sheets between racks. Roast for another 15–25 minutes, until golden brown at the edges and tender inside. 5. Taste for salt and serve promptly. ### Notes - Parsnip fries have tender centers and caramelized edges rather than the brittle crunch of deep-fried potatoes. Remove thin pieces early if they begin to darken. ## Overall Timing / Workflow The parsnips take the longest and can roast while the stovetop components cook. Finish the salmon last so it reaches the table moist and hot. ### Instructions 1. 0:00 — Heat the oven to 425°F. Peel and cut the parsnips, toss with oil and seasoning, and spread on baking sheets. 2. 0:15 — Start roasting the parsnips. Clean and slice the mushrooms; cut the zucchini and shallots. 3. 0:25 — Start the mushrooms. Chop the salsa ingredients and set them aside. 4. 0:30 — Turn the parsnips and rotate the baking sheets. Mix the salsa. 5. 0:40 — Finish the mushrooms and keep warm. Begin cooking the zucchini in the same skillet. 6. 0:43 — Start the salmon in a separate skillet. Check the parsnips and remove browned pieces as needed. 7. 0:55 — Finish the zucchini and check the salmon's internal temperature. Plate everything and add the salsa immediately before serving. ### Notes - Allow about 55–65 minutes total; mushroom moisture and parsnip thickness can extend the cooking time. ## Plating Keeping the salsa on the salmon and the fries away from its juices preserves the distinct textures of the plate. ### Instructions 1. Place a salmon portion flesh-side up toward the lower center of each warm plate. 2. Spoon a generous mound of salsa over the center of the fish, leaving some salmon visible. 3. Arrange the lobster mushrooms beside the salmon and the zucchini on the opposite side. 4. Pile the parsnip fries across the remaining space, keeping them out of the salsa juices. ## Leftover Path Separate storage keeps the salsa fresh and prevents the roasted vegetables from becoming waterlogged. Gentle reheating protects the salmon from drying out. ### Instructions 1. Refrigerate the salmon, salsa and cooked vegetables in separate covered containers within 2 hours of cooking. 2. Use the salsa within 1–2 days and the salmon and cooked vegetables within 3 days. 3. Reheat the parsnip fries in a 400°F oven for 8–12 minutes. Warm the zucchini and mushrooms in a skillet with a small splash of water. 4. For hot leftovers, reheat the salmon covered in a low oven until it reaches 165°F. Alternatively, flake the chilled salmon over greens and spoon the remaining salsa on top. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.