Mushroom Soy Charred Wild Salmon, Baby Arugula,
Portobello Mushrooms
Chef Paul Sale of Blue Fin – New York, NY
Adapted by StarChefs
Yield: 4 Servings
Ingredients:
Mushroom Soy Vinaigrette
- 1 cup mushroom soy sauce
- 1 Tablespoon oyster sauce
- ¼ cup champagne vinegar
- ¼ cup shallots, finely chopped
- ¼ cup ginger, minced
- ½ cup blended olive oil
Salmon
- 2 large portobello mushrooms
- 2 ounces olive oil
- ½ ounce fresh thyme
- 4 (3 ounce) wild salmon filets
- 2 ounces Mushroom Soy Vinaigrette (above)
- Freshly ground white pepper, to taste
- 4 ounces arugula
- 4 sprigs chervil
Method:
For Vinaigrette:
Place all ingredients into bowl (except olive oil) and mix together. Slowly
whisk in oil.
For Salmon:
Clean and marinate mushrooms in olive oil and fresh thyme. Grill until
light golden brown and tender. Cool. Brush salmon with vinaigrette and
freshly ground white pepper, then char under salamander and cool. Dice
portobellos into ½ - inch cubes.
To Serve:
Make mound of portabellos in center of each plate and place salmon to
the side. Toss arugula with vinaigrette and place on top of mushrooms.
Pour ½ ounce vinaigrette around each plate. Garnish with chervil.
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