Sacramento Street

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On the Menu: Lemony Pasta with Salmon and Dill

Lemony Pasta with Salmon and Dill | Sacramento StreetLast week I had a few girlfriends over for dinner. I had promised them pasta, but of course that day I was craving salmon. So I decided to whip up with a brand new recipe for them. Usually I never do this with friends because I would be entirely too nervous that it wouldn’t turn out, but I’ve known them for so long that they’d tell me if it was a good recipe or not. We’ve been cooking together since back in college in our first apartments. They gave it a big thumbs up – so I wanted to share it with all of you. It’s easy and delicious!


3/4 pound fresh pasta (I used Fusilli)

1 tablespoon olive oil

3 tablespoons unsalted butter

1 onion, diced

1 Meyer lemon, zested and juiced

1 bunch fresh dill, stems removed and chopped ( a few sprigs saved for garnish)

1/2 pound salmon

Handful of pea sprouts

Feta to top it off


Freshly ground pepper

1. Pat salmon dry and season with salt and pepper.

2. Heat oil in a 12-inch nonstick skillet over medium high heat, not smoking. Increase heat to high, add salmon skin side up, and sear until well browned, about 4 minutes.

3. Turn fish over and sear until just cooked through, 3 to 4 minutes more.

4. Cook the pasta in boiling salted water. While pasta is cooking, heat olive oil in large skillet. Sauté onion on medium-low heat for about 10 minutes until softened and just slightly browned. Remove pan from heat and add butter, lemon zest and juice and half of the dill. Stir to blend well. Taste and add a pinch of kosher salt and a few grinds of fresh black pepper.

5. Add the salmon on top of the pasta.

6. Serve, garnishing with the rest of the dill, pea sprouts and a sprinkling of feta. Enjoy!

Photo and recipe by Caitlin Flemming

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On the Menu: Seattle Favorites

Seattle Spots | Sacramento StreetOver the past year I’ve been hearing from everyone that Seattle is quite the culinary city these days. Lucky for me I was able to go to a few restaurants that have been on my list for awhile. It doesn’t hurt that each of these restaurants is beautifully decorated in an effortless way. On the top of my list was Sitka & Spruce, Bar Sajor and The Whale Wins. From the salmon, to the crab, to the roast chicken – I left each with my mouth watering for more. So, if you’re planning a trip to Seattle I highly suggest all three.

Photos 1 / 2 / 3


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On the Menu: Guacamole Hummus

Guacamole Hummus | By Grant K Gibson | Sacramento StreetA few weeks ago I had a knock at my front door. It was Grant with another delicious recipe he tested. He couldn’t decide if he should make guacamole or hummus – so he decided to mix them together. Genius! I couldn’t stop eating it. The mix of avocado, cilantro and chickpeas was mouthwatering. You can’t just have one or ten . . . I ate the entire bowl. I highly recommend making this for when guests come over!


Guacamole Hummus


1 can chickpeas, rinsed and drained
2 handfuls of fresh cilantro
1 garlic clove
1 ripe avocado
2 tablespoons water
3 tablespoons- extra- virgin olive oil
1 tablespoon or lemon or lime juice


1. In a food processor, add in chickpeas, cilantro, garlic, and avocado.  Pulse until finely chopped.


2. With the machine running, slowly add in the olive oil, lemon or lime juice and water, until the mixture is smooth.


3. Season with salt and pepper and serve with tortilla chips or carrots sticks or whatever you like.


Recipe by Grant Gibson | Photography by Caitlin Flemming
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On the Menu: Summer Favorites

Summer Recipes | Sacramento StreetThis summer we’ve shared a bounty of summer recipes that I hope have graced some of your tables. I wanted to take a look back at what we’ve made because with September right around the corner, we will be delivering a fresh new take on our recipes. New veggies and produce will be coming to the farmers market or greeting you in your CSA box.

Lentil Salad with Roasted Vegetables

Risotto with Chard and Wild Mushrooms

Peach Gazpacho

Herby Lentil Salad

Gluten Free Carrot Cake

Oyster Sliders with Spicy Slaw

Basil Parsley Pesto

Mint Watermelon Salad

Fig Cheesecake

Carbonara with Poached Egg

With that being said, I’d love to hear what type of recipes you would like to see more – sides, desserts, healthy lunch options? There are so many possibilities that we can cook up for you. Leave a comment or email me at

Recipes by Susan Whang and Grant Gibson / Photography by Claire Giffen

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On the Menu: Fig Cheesecake

Fig Cheesecake | Recipe by Grant Gibson for Sacramento StreetToday marks our last recipe to complete our second Supper Club – dessert. If you are going to splurge or indulge on something, in my opinion, cheesecake is the perfect choice. Plus, I love the addition of fresh figs from the farmers market to make it extra special. Depending on the season you can add raspberries, blackberries, or figs.

I hope you enjoy this dessert as much as we did – it’s divine!

Fig Cheesecake



2 cups of ground graham crackers

½ teaspoon cinnamon

1 stick of melted unsalted butter


1 pound cream cheese (2x 8 ounce blocks, softened)

3 eggs

1 cup sugar

1 pint sour cream

Zest of one lemon

1 teaspoon vanilla


1. Preheat oven to 325.

2. To make the crust- in a mixing bowl combine all of the ingredients with a fork until it is evenly mixed. Lightly coat the bottom of an 8 inch spring form pan with non- stick cooking spray.

3. Pour the crumb mixture into the pan and use the bottom of a glass to press the crumbs down into the pan.  Set in the refrigerator for 5 minutes.

4. To make the filling- In the bowl of mixer, beat the cream cheese on low for 1 minute until smooth.  Add the eggs one at a time and slowly add in the sugar.  Beat for 2 minutes.  Add the lemon zest, sour cream and vanilla.  Pour this mixture into the crust lined pan and smooth the top.

5. Set the cheesecake pan on a large piece of aluminum foil and fold the sides around. Place the cake in large roasting pan.  Pour boiling water into the roasting pan until the water is around halfway up the sides of the pan.  The foil will keep the water from seeping into the cheesecake.   Bake for 45 minutes.  Let cool for 30 minutes and then refrigerate for at least 4 hours.  Unmold and transfer to a cake plate.  Spread the fresh figs on top.

Recipe by Grant Gibson | Photography by Caitlin Flemming

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