Seared Copper River King Salmon with Ginger Cream

& Grilled Oyster Mushrooms

Seared Copper River King Salmon with Ginger Cream

Salmon

Ingredients:

4 6-oz portions salmon
Kosher salt & pepper
1 Tbsp olive oil
Ginger cream sauce, recipe follows
Grilled oyster mushrooms, recipe follows
2 Tbsp pickled ginger, for garnish
3 green onions, cut on an angle

Instructions:

Season salmon with salt & pepper. Heat a sauté pan over medium-high heat. Drizzle in olive oil. Place salmon in pan and cook 2-3 minutes per side. (Depending on the thickness of the salmon, you may need to finish in a 350° oven until desired doneness.)

Transfer salmon to four plates, drizzle with ginger cream and garnish with grilled oyster mushrooms, extra pickled ginger and green onions.

Ginger Cream Sauce

Ingredients:

1 Tbsp olive oil
1 Tbsp butter
¾ cup minced pickled ginger
2 Tbsp minced shallots
2 Tbsp minced onions
1 tsp minced garlic
2 Tbsp mirin
1 cup Chateau Ste. Michelle Chardonnay
2 cups cream
2 Tbsp lime juice
1 tsp salt
¼ tsp white pepper

Instructions:

Heat small, stainless steel sauce pot over medium-high heat; add olive oil and butter. Stir in pickled ginger, shallots, onions, and garlic. Sauté for 2-3 minutes, then add the mirin and chardonnay. Reduce until almost dry, add the cream. Reduce again by half and season to taste with lime juice, salt & pepper.

Grilled Oyster Mushrooms

Ingredients:

4 large pieces of oyster mushrooms
2 Tbsp soy sauce
1 Tbsp rice vinegar
1 Tbsp vegetable oil
pinch of sugar

Instructions:

Whisk together the marinade and pour over the mushrooms. Marinate the mushrooms for 30 minutes. Cook on cooler part of the grill until cooked through, about 3 to 4 minutes. Serve on the side of the salmon.

Wine Pairings