A Rich Meal with Salmon and Mushrooms

Ample Bites cooks a lot of salmon but if you want to try a really rich, savory and enjoyable salmon dish … this is it. The Cedar-Planked Salmon with Mushroom Ragout, Goat Cheese Crumbles and Pinot Reduction is an elegant meal. It is actually a surprisingly simple dish to make if you have the ingredients and a soaked cedar plank. Simple ingredients, simple techniques, simple spices – awesome food.

Cedar-Planked Salmon with Mushroom Ragout, Goat Cheese Crumbles and Pinot Reduction
(Adapted from recipe courtesy of Carolina Cooking by Debra Zumstein and Wil Kazary, 2007)

Serves 4

4 (6-ounce) wild salmon fillets, skin off
Kosher salt
Freshly ground black pepper
Extra-virgin olive oil for sautéing
1 large cedar plank, thoroughly soaked in water
1 cup Pinot Noir
½ cup goat cheese crumbles

Wild Mushroom Ragout
1 onion, finely diced
1 clove garlic, minced
Extra-virgin olive oil for sautéing
3 cups fresh wild mushrooms (cremini, shiitake, oyster, Portobello)
1 cup dried wild mushrooms, rehydrated in 2 cups hot water
1 tsp thyme
¾ cup half and half

Preheat oven to 375F.

Season salmon on both sides with salt and pepper. Sear salmon on both sides in pan with oil. Remove salmon from pan and place on cedar plank. Put in oven and bake for 7 to 10 minutes.

Pour wine in a saucepan and reduce over medium-high heat until syrup consistency.

Sweat onion and garlic in a large sauté pan with olive oil. Add the fresh mushrooms. After they are reduced, remove the mushrooms and dice them 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 cream and stir. Allow to thicken, then remove from heat.

Ladle mushroom ragout onto plate. Top with salmon drizzle with the wine reduction. Serve with you favorite seasonal vegetables and goat cheese crumbles.

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