& Walla Walla Sweet Onions
Yield: 6 servings
Prep Time: 1 hour 30 minutes
Cook Time: 8 minutes
Wine Suggestion: Columbia Valley Syrah
3 Yukon gold potatoes, skins scrubbed
Kosher or sea salt, to taste
Freshly ground black pepper, to taste
¼ cup parmesan reggiano
6- 6oz portions of Copper River King Salmon
2 Tbsp olive oil
white truffle oil
2 cups fresh arugula
Grilled mushroom & Walla Walla Onion compote, recipe follows
Heat the grill to medium high heat.
Place potatoes in a pot of water and bring to a boil; reduce heat and simmer until cooked through. Test by inserting a knife into the potato -- it should slide in easily. Drain potatoes and transfer to bowl.
Lightly smash potatoes, adding the parmesan cheese, salt and pepper, to taste. Cover with plastic wrap and place in warm oven (150°) until ready to serve.
Lightly coat salmon with olive oil and season with salt and pepper. Place on grill; cook about 4-5 minutes per side depending on thickness of fish. Transfer salmon to platter.
To serve: Divide smashed potatoes between 6 plates. Drizzle potatoes with a few drops of white truffle oil and top with arugula. Place salmon on the greens, and top with mushroom-onion compote. Drizzle each with remaining marinade and serve.
½ cup balsamic vinegar
2 Tbsp red wine
¼ cup extra virgin olive oil
2 Tbsp soy sauce
1½ tsp cumin
2 cloves garlic, finely minced
pinch of red pepper flakes
2 tsp dry thyme or 1 Tbsp fresh chopped thyme
1 Tbsp chopped fresh parsley
Kosher salt and pepper, to taste
1 1/2 lbs assorted mushrooms: crimini, portabella, or shiitakes
3- ½ inch slices of Walla Walla sweet onion
Heat grill to medium heat.
Whisk together balsamic through parsley; season marinade with salt and pepper.
Clean mushrooms by wiping gently with a damp towel. Toss with just enough marinade to coat and reserve the remaining for later use. Place mushrooms on a cooler area of the grill, taking care not to burn them. Cook until done; transfer to plate and set aside.
Toss onion with just enough marinade to coat, reserving the rest for later use. Cook until done; transfer to plate and set aside.
Slice mushrooms and coarsely chop onions; place in a bowl. Add remaining ¼ cup of olive oil to the remaining marinade and whisk to combine. Toss enough marinade with the mushrooms and onions to lightly coat and reserve the rest of the marinade.
Note: If using shiitake mushrooms, use less marinade and toss just before placing on the grill -- they absorb the marinade very quickly.