This was probably one of the best salmon recipes I have ever made. AND! It was so simple. Just combine a couple ingredients, rub them all over the filets and grill. Done. Unless you’re going to make the relish, which you could easily not make and the salmon would still be wonderful. But the relish was scrumptious and we love mushrooms around here so I made it. But to each his own.
(makes 6 servings)
Ingredients
6 – 7oz salmon filets
Olive oil
For the rub:
3 tablespoons brown sugar
2 tablespoons paprika
2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
1 teaspoon chopped, fresh thyme
For the Shiitake Relish:
3/4 pound shiitake mushroom caps, wiped clean
3 tablespoons olive oil
kosher salt and freshly ground black pepper
2 tablespoons minced shallots
2 teaspoons minced garlic
1/2 teaspoon chopped parsley
1/2 teaspoon chopped, fresh sage
1/2 teaspoon chopped, fresh rosemary
1/2 teaspoon chopped fresh thyme
1 tablespoon balsamic vinegar
2 teaspoons fresh lemon juice
Preparation Instructions
Fire up the grill. Personally since it is winter and about 20ºf outside at dinner prep time, I used my griddle over my gas range. Of course the smoke from some good ol’ fashioned coals would be tremendously delicious, but I only have a gas grill outside anyway so to me it was not worth it. Anyhow. Start with grilling the mushrooms, both sides over direct heat should take about 5 minutes total. Remove and thinly slice.
In a saute pan, heat 1 tablespoon olive oil and saute the shallots and garlic just until they are soft and start to release their juices, about 3 minutes. Set aside to cool.
In a medium bowl combine the mushrooms, shallot-garlic mixture, herbs, vinegar and lemon juice. Season to taste with salt and vinegar. You will serve this at room temperature so set it aside for now.
Combine the spices for the salmon rub in a small bowl.
Rub it all over both sides of the salmon and then rub with a little olive oil.
Brush the grill grates with olive oil.
Grill the salmon over direct heat for about 10 minutes if you like it medium-rare. I prefer mine just a touch more cooked at medium so I did mine for about 3 more minutes and it was perfect.
Serve hot with the relish and if you like, the Cornbread Pudding made an excellent side dish for this meal.
From: Seattle Kitchen by Tom Douglass
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