Grilled Copper River King Salmon with Tomatoes,

Balsamic-Marinated Mushrooms & Pancetta Salad

Grilled Copper River King Salmon



8-Salmon portions, 4-5 oz portions
olive oil
salt and pepper
1 lemon, cut in half


Preheat grill to medium high. Lightly oil and season the salmon with salt and pepper. Place on the grill and cook each side 3-5 minutes depending on thickness of salmon. Drizzle with lemon juice and top with some of the mushroom and tomato salad.



2 cups grilled Shiitake Mushrooms, crimini mushrooms, portabella mushrooms, or any combination of mushrooms, sliced or chopped
½ cup diced Walla Walla Sweet onion
2 cloves garlic, minced
pinch of red chili flakes
¼ cup extra-virgin olive oil
½ cup diced pancetta
1 ½ cups of peeled, seeded and diced tomatoes
¼ cup merlot
¼ cup balsamic vinegar
2 Tbs chopped Italian parsley
1 tsp chopped fresh oregano
2 Tbs chopped fresh basil
2 tsp chopped fresh thyme
salt and black pepper to taste


Place 2 Tbs of the olive oil in a medium sauté pan on medium high heat. Saute the diced onions until caramelized then remove from the pan and set aside. Add the pancetta to the pan and cook until it is lightly browned, add the garlic and chili flakes. Sauté for 1 more minute then deglaze the pan with the Merlot. Simmer for 1-2 minutes then return the caramelized onions to the pan, diced tomatoes, and balsamic vinegar. Continue cooking for 2 minutes, then remove from the heat, toss with the grilled mushrooms and the fresh herbs. Drizzle with the reserved 2 Tbs of olive oil. Add salt and pepper to taste and serve over the salmon. The mushroom salad can be made a couple hours in advance and for an extra treat, add some fresh arugula to the salad just before serving.

Wine Pairings