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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Grilled Salmon with Mushroom Vinaigrette Recipe

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This recipe for Grilled Salmon with Mushroom Vinaigrette is from My Life in Food, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Mushroom Vinaigrette:
5 TBS olive oil divided,
1 c sliced crimini mushrooms
1 c stemmed and sliced shitake mushrooms
pinch red chili flakes
1TBS minced shallots
1 tsp minced fresh ginger
2 tsp minced garlic
1 TBS soy sauce
1/3 c seasoned rice wine vinegar
1tsp finely minced lemon zest

Salmon:
4 salmon 1/2 lb skinless salmon fillets
kosher salt
fresh black pepper
Lemon wheels and chives for garnish
Directions:
Directions:
Make viniagrette first, in a large saute pan, heat 2 TBS olive oil, over med hi heat. Add and saute the mushrooms, stirring often, until tender about 2 mins. Turn up heat to high and add the chili flakes,shallots,ginger and garlic. Saute for 1 more minute stirring continuously, do not let garlic brown. Quickly add in the soy sauce and the vinegar, bring to a boil, cook 30 seconds, remove from heat, add remaining olive oil and lemon zest and set aside to cool
Salmon:
Heat grill to hot, place olive oil in dinner plate and swipe the fillets thru the oil on each side and season well with salt and pepper. Place salmon on grill and cook till nice grill marks appear and the fish is cooked to your desired doneness, on both sides. Serve immediately topped with some mushroom viniagrette, lemon wheels and chopped chives.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 min.
Personal Notes:
Personal Notes:
This stands up to any robust red wine, Pinot Noir, Merlot, Shiraz, all would complement nicely. I like to serve this with grilled asparagus and steamed, then grilled red spuds. After steaming, split spuds in half and brush with olive oil, season with salt and pepper, and place cut side down on grill. Let them get nice grill marks on them. Finish the meal with grilled stone fruits, peaches, nectarines, plums, and apricots. Split in half, dip cut side in sugar, and grill skin side first for a few minute, then flip over and grill the sugared side. sooo good!!!

 

 

 

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