recipes by three magnets chef frank magana


once the proprietor of the highly acclaimed picazo 7seventeen restaurant, chef magaña, a pacific northwest native, has built his home in olympia. A culinarian who has made his imprint on washington with creative, alluring dishes and spot-on beer pairings. he can be found foraging for local mushrooms, visiting local farms or exploring the local farmers market seeking out inspiring ingredients to pair perfectly with the discovery of the next farmhouse ale.


in a sentence, a passionate, experienced Chef with a talent to tantalize and a spirit to dream; a culinarian with no limits, eager to create the perfect pairing with the fruit of his neighbors and a pint from a brewer down the street.



salmon quinoa cakes

(makes 16 salmon quinoa cakes)


1 lb wild caught salmon

1 1/2 cup cooked quinoa

2 eggs

1 cup chopped scallions

3 cloves garlic (chopped)

zest and juice 1 Lemon

2 tablespoons fresh Herbs (dill, parsley, basil)

1 jalapeño

2 tablespoon olive oil

salt & pepper to taste

4 dashes tabasco or other hot sauce



1/3 cup greek yogurt

3 tablespoon lemon juice

2 tablespoons chopped basil



season salmon with salt & pepper and place salmon in a 350F oven for 10-12 minutes to internal temperature of 140F or until it easily flakes. cool in refrigerator.


in a large, heavy skillet or non-stick frying pan warm 1 tbsp. olive oil to medium-high heat and sauté onion and garlic until tender, 7-8 minutes.


in the bowl of a food processor, pulse onion & garlic mixture, cooked quinoa, beaten egg, scallions, jalapeño, lemon juice & zest, herbs, salt & pepper, and tabasco until combined. add cooked salmon & 1 tbsp. lemon juice, pulse 5-7 times, until salmon is combined but some chunks remain.


use a 1/4 cup measuring device to form patties with the mixture. Set the formed salmon cakes aside on a parchment lined baking sheet or large plate.  use reserved oil to cook the salmon cakes on medium-high heat, searing until golden brown, approximately 2-3 minutes on each side.


for sauce, combine greek yogurt , chopped basil & lemon juice (extra tabasco if you prefer) and you’re ready to serve!



linguine with fresh clams

(serves 4)


1 pound linguine

2 tbsp olive oil

6 cloves garlic, chopped

pinch of crushed red chili flakes

1 heirloom tomato (chopped)

1 cup farm house ale

1 cup of bottled clam juice

2 lbs manila clams, scrubbed

salt and freshly ground black pepper

1/4 cup chopped flat leaf parsley

1/4 cup shaved parmesan cheese



cook pasta in boiling water with 1 tablespoon olive oil and heavy pinch of salt, drain when al dente.


heat remaining oil in a medium stockpot over medium high heat and add garlic, cooking for about a minute. add crushed red pepper and cook for a few seconds. add ale and clam stock and cook until the mixture reduces by half, about 3 minutes. add clams, cover the pot and cook until the clams open, discarding any that remain closed.


add butter to the clams, season with salt and pepper, turn burner off, add the drained noodles, add parsley and toss. transfer to large bowl top with tomatoes and shaved parmesan cheese.



blueberry hop relish

(makes 4 servings of relish)


3 cups fresh blueberries

1 whole red onion

2 garlic cloves chopped

5 leaves fresh basil- chopped

10 leaves fresh oregano- chopped

1 tbsp chopped flat leaf parsley

4oz ipa

½ red bell pepper- seeded, chopped

1 tbsp rice vinegar

1 tsp extra virgin olive oil

pinch of red chili flakes

pinch of salt



cut red onion in half, brush with oil and roast on griddle or bbq for 4 minutes per side. allow onion to cool, chop and place in a large bowl. place red bell pepper, garlic, oil and 1 cup of blueberries in food processor and pulse 3-4 times until smooth. transfer to the large bowl of onions.  cut 1 cup blueberries in half and place in a small sauce pan over medium heat with the ipa and cook for 3 minutes. berries will turn a deep purple. remove from heat and allow to cool then transfer to the large bowl. add chopped herbs, salt, chili flakes and the remaining berries to the large bowl, fold together and allow to rest for couple hours


top the alder plank salmon, grilled chicken breast, or bbq halibut with the relish.



dirty spiced dusted halibut

(serves 4)


4-7 oz fillets of halibut

1 olive oil

salt & pepper


the dust

¼ tsp cumin

¼ tsp smoked paprika

¼ tsp coriander

¼ tsp turmeric

¼ tsp chili powder



dry cook the spices in sauté pan until fragrant, then grind with mortar and pestle. allow to cool and dust halibut, season with salt. heat sauté pan on medium high heat. add olive oil and sear and cook for 2-3 minutes, gently turn halibut over and cook through-about 3 minutes.



avocado ceviche

(serves 4)


1 lb prawns- peeled & deveined

1 lb fresh halibut

3/4 cup lemon juice

1/2 cup lime juice

1 jalapeño- finely diced

pinch of chili powder

1 roma tomato, diced

1/2 red onion, diced

2 green onions, diced

1/2 tablespoon fresh oregano, rough chop

2 tablespoon fresh cilantro, rough chop

1 avocado, diced

salt & pepper to taste



clean and rough chop all seafood and toss with the lemon and lime juice, making sure seafood is completely covered. refrigerate seafood mixture for 2 hours, stirring occasionally. remove from fridge and add chili powder, jalapeño, tomato, onions and fresh herbs. allow mixture to stand for 1 hour in the fridge so ingredients marry. drain excess lemon and lime juice then add the diced avocado, salt & pepper and serve with tortilla strips.


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