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Cedar-Planked Wild Salmon with Wild Mushroom Ragout, Goat Cheese Crumbles and Pinot Noir Reduction
Restaurant: Solstice Kitchen and Wine Bar
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 Aris' Pairing For This Dish: 2004 Witness Tree - Pinot Noir |
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Ingredients
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Salmon
4 6 oz. wild salmon fillets, skin off
olive oil for sautéing
salt and pepper
1 or 2 cedar planks (depending on size) thoroughly soaked in water
Wild Mushroom Ragout
3 cups fresh wild mushrooms (cremini, shiitake, oyster, portobello)
1 cup dried wild mushrooms, rehydrated in 2 cups of hot water
1 onion, finely diced
1 garlic clove, minced
3/4 cup heavy cream
1 teaspoon thyme
olive oil for sautéing
Pinot Noir Reduction
1 cup Pinot Noir wine
1/2 cup goat cheese crumbles
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Preparation
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Pinot Noir Reduction
Pour Pinot Noir wine in a sauce pan and reduce on medium high heat until syrup consistence.
Wild Mushroom Ragout
Sweat onion and garlic in large sauté pan with olive oil. Add fresh mushrooms. After they reduced down remove the mushrooms and dice on a cutting board. Return the diced mushrooms to the pan. Add the rehydrated mushrooms and their water. Cook down until most of the water has evaporated. Add thyme and heavy cream and stir. Allow to thicken. Remove from heat.
Salmon
Season salmon on both sides with salt and pepper. Sear salmon on both sides in pan with olive oil. Remove salmon from pan and place on cedar plank. (Remember to soak the plank in water). Put in oven and cook at 375 degrees for 7-10 minutes.
Serve with your favorite seasonal vegetables and goat cheese crumbles. |
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