and Grilled Oyster Mushrooms
Yield: 4 Servings
Prep Time: 30 minutes, marinate 30 minutes
Cook Time: 30 minutes
Wine Suggestion: Canoe Ridge Estate Chardonnay, Columbia Valley Chardonnay, Columbia Valley Dry Riesling, Cold Creek Vineyard Riesling, Waussie Riesling Limited Release
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
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.
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
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.
4 large pieces of oyster mushrooms
2 Tbsp soy sauce
1 Tbsp rice vinegar
1 Tbsp vegetable oil
pinch of sugar
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.
