Salmon, Berries, and Hazelnuts: Northwest Pantry Staples

The Northwest pantry is built on a short list of foods that define the region, and you can buy all of them close to home. Salmon, berries, and hazelnuts turn up everywhere here, and knowing a few ways to use each one covers a lot of weeknight dinners.

Salmon, the easy weeknight centerpiece

A fillet of salmon cooks in minutes and forgives a lot. Season it simply with salt and pepper, cook it skin-side down in a hot pan until the skin crisps, then flip it briefly. Aim for just-cooked rather than well done and it stays moist. If you would rather not watch a pan, a hot oven does the same job with less attention.

Buy it well

Salmon runs through the Columbia and the coastal rivers, so fresh fish is genuinely local for much of the year. When you find good fish, buy a little extra and freeze it in portions. Thawing it slowly in the fridge keeps the texture far better than rushing it.

Berries belong in more than dessert

Marionberries, blueberries, and raspberries are a Northwest signature. Beyond pies and jam, scatter them over yogurt, fold them into a salad with something salty, or simmer them into a quick pan sauce for pork. Frozen berries work fine in most cooked dishes and cost less out of season.

Hazelnuts add the crunch

Oregon grows a large share of the country's hazelnuts, and they are one of the most useful things in the pantry. Toast them in a dry pan until they smell nutty, then chop and add to salads, roasted vegetables, or a bowl of pasta. A handful ground into a rough paste thickens a sauce and adds richness without much work.

Pull it together

A simple plate that says Northwest is roasted salmon, a pile of greens, and a scatter of berries and toasted hazelnuts with a light dressing. It takes one pan and one bowl, and it works in almost any season.

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