GRILLED ORA KING SALMON WITH SUMMER VEGETABLES

Post Date:
30Aug, 2022

| Difficulty Level:   | Serves 2  | Prep Time: 5 min  | Cooking Time: 15 min |

The combination of the perfectly grilled salmon and the vibrant summer vegetables creates a visually stunning presentation that is equally tantalizing to the taste buds. It is a perfect choice for a light and healthy meal that leaves a lasting impression with its harmonious blend of textures, flavors, and colors.

 
   Ingredients for Bourbon Cream:
Salt and Pepper (To Taste)
2 tsp. Vegetable Oil
3/4 Cup Corn Kernels (Cut From a Cob)
1/4 Cup Red Onions (Peeled and Chopped)
1/4 tsp. Garlic Minced (About 1 Clove)
1 Cup Crimini Mushroom (Cleaned and Quartered)
Pinch of Salt and Pepper
2 tbl. White Wine
1/2 tsp. Fresh Thyme Leaves (Finely Chopped)
How to prepare the fish:  
  1. Grill, prepare one side of the grill for high direct heat and the other side with fewer coals for indirect heating).
  2. When the grill is hot (you should be able to hold your hand one inch above the grill grates for only 1 second), brush the grill grates with oil. (The best way to do that is to fold up a paper towel, dip in oil, and use tongs to rub the folded up paper towel on the grill grates.)
  3. Place fillets meat side down first, then skin side.
  4. Close the grill lead and cook 1-3 minutes until internal temperature reaches 140°F.
  5. Once the fillets have been placed on the grill, don't move them until you are going to flip them over. Otherwise they might fall apart.
How to make the topping:  
  1. Heat oil over medium-high heat. 
  2. Add the corn kernels, red onions, and red peppers, and cook, stirring, for 30 seconds.
  3. Add the garlic and the mushrooms, and season with salt and pepper. Cook, stirring, until mushrooms have started releasing their liquid and are cooked through, about 1 minute.
  4. Add white wine and reduce liquid until almost dry.
  5. Remove from heat and stir in thyme leaves.
  6. Add salt and pepper to taste.
How to assemble your dish:  
  1. Place fillets on the plate.
  2. Top fillets with salsa and serve.
Tips from the Chef:
  1. The method to get less sticking to the pan is to grill the meat side-down on the oiled grates, turning to get a diamond mark, then turning the fish over onto an oiled piece of aluminum foil, setting it on the same grates, closing the lid, and letting it finish cooking that way.
  2. Our Master Sommelier says: "This is one of the few dishes that I like with red wine and the red I want is an Oregon Pinot. The Pacific Northwest is famous for its Salmon and its Pinot Noir, and the two really do work well together, especially when grilling the salmon and including the mushrooms. Yum!"