I thought the salad of California king salmon, lemon cucumber & mint starter also accomplished the feat of balancing flavors. Salmon is probably my least favorite fish and has been that way for a very long time. Eating salmon feels like eating steak (in a bad way, if that makes sense), and I have difficulty understanding why so many restaurants insist on just making it heavier with preparations involving cooking in oil or dressing with some fat-based sauce. The choice of cucumber and mint in the cool soup-like dressing accompanying the salmon at Quince seemed to entirely balance out the natural richness of the fish to the point where I was enjoying my more-often-than-not ichthyological nemesis.