June & July in the Pacific Northwest is a time when long days and warm evenings inspire colorful, laid-back meals made from ingredients grown right here in the North Sound. This dish brings together everything I love about a summer dinner in Bellingham: wild sockeye salmon, tender fingerling potatoes, sweet summer squash, and a fresh, unexpected salad made with local strawberries, cucumber, and arugula.
It’s the kind of meal that tastes like home, rooted in the farms and fields that define our community’s food culture, and perfect for a weeknight dinner or a casual backyard gathering. Whether you shop at the Bellingham Farmers Market or fish local waters, this recipe is all about celebrating the season.
Seared Sockeye Salmon with Rosemary Fingerlings, Summer Squash & Strawberry-Cucumber Arugula Salad (Serves 4)
Recipe by Chef Matthew Boudousquie
Photograph by Anne Godenham
Ingredients
For the Salmon & Vegetables:
- 4 wild sockeye salmon fillets (6 ounces each), skin-on
- 1 pound fingerling potatoes, halved
- 2 cups summer squash (zucchini or yellow squash), sliced into half-moons
- 2 tablespoons avocado oil
- 1 teaspoon fresh rosemary or thyme, chopped
- Kosher salt & black pepper to taste
- Lemon wedges, for serving
For the Strawberry-Cucumber Arugula Salad:
- 3/4 cup fresh strawberries, hulled and quartered
- 1/2 cup finely diced cucumber (preferably Persian or English)
- 1 tablespoon minced shallot or red onion
- Zest and juice of 1 lemon
- 1 tablespoon finely chopped fresh basil
- 1 1/2 cups baby arugula
Optional:
- Drizzle of local honey
- Pinch of chili flakes
- Pinch of sea salt
- Drizzle of olive oil
Instructions
Preheat oven to 425°F. On a sheet pan, toss fingerling potatoes with 1 tablespoon olive oil, salt, pepper, and rosemary. Roast for 25-30 minutes, flipping halfway through, until golden and tender.
While the potatoes roast, make the salad: In a bowl, gently toss strawberries, cucumber, shallot, lemon zest and juice, basil, salt, and a touch of honey or chili flakes if desired. Just before serving, fold in the arugula and a light drizzle of olive oil.
Sauté the squash: Heat a skillet over medium-high heat. Add a splash of avocado oil and sauté the squash for 4-5 minutes until just golden and tender. Season with salt and pepper.
Sear the salmon: Pat the salmon fillets dry and season with salt and pepper. Heat a nonstick or cast iron pan over medium-high heat with a drizzle of oil. Sear salmon skin-side down for about 5-6 minutes, until skin is crispy. Flip and cook for another 1-2 minutes until just cooked through.
To serve: Spoon roasted fingerlings and sautéed squash onto each plate. Top with the seared salmon and finish with a generous handful of the strawberry-cucumber arugula salad. Garnish with fresh basil and Maldon sea salt.
Notes
This salad also pairs well with grilled chicken, pork, or can be served as a stand-alone dish with crusty bread. Swap in blueberries or nectarines later in the season for a twist.
Optional Pairing: Try with a glass of dry rosé or a crisp white wine.
Photograph by Anne Godenham
Meet Chef Matthew
I’m Chef Matthew Boudousquie, a New Orleans native who has called Bellingham home on and off since childhood. My journey in hospitality started in Louisiana and Georgia, flourished here and on Orcas Island, and led me back to New Orleans before returning to the Pacific Northwest for good. My love for farm-to-table cooking runs deep, and I’ve been fortunate to build relationships with local farmers and fishers who shape my approach to food.
These days, I’ve embarked on a new adventure—real estate—partnering with my wife, Kerri, as brokers with Compass Real Estate. While I’ve stepped away from restaurant kitchens, my passion for food remains strong. Now, I focus on teaching, consulting, and offering exclusive private chef services. You can find my cooking classes at the Community Food Co-op, or reach out to talk about food, sourcing ingredients, or even real estate—I give both the same level of detail and care.
chefboudousquie@gmail.com | matthew.boudousquie@compass.com
@chefboudousquie | @pnw.compass
Until next time, happy cooking!
