Executive Chef Matt Brandsey offers Mediterranean flair to grilled king salmon recipe

Executive Chef Matt Brandsey was featured by The Seattle Times for his Mediterranean flair to grilled king salmon in this article

Grilled King Salmon with Mediterranean Olive and Wild Mushroom Ragout

Salmon Ingredients

  • 1 1/2 pounds chinook salmon
  • Canola oil
  • Lemon
  • Salt and pepper

Mediterranean Ragout Ingredients

  • 1/8 cup chopped Kalamata olives
  • 1/2 pound wild mushrooms (for example: chanterelles, morels, black tumpets)
  • 2 tbsp. chopped tarragon
  • 2 tbsp. chopped tarragon
  • 1 tbsp. minced garlic
  • 1 tbsp. minced shallots
  • 2 tbsp. lemon juice
  • 4 tbsp. butter

Directions

  1. In a sauté pan, heat up the 2 tbsp. of canola oil and sauté the mushrooms, garlic, shallots and olives.
  2. When well sautéed add the tarragon and lemon juice.
  3. Sauté briefly for 1 minute and finish with butter, salt and pepper to taste.
  4. Heat up the grill and season the grates with lots of oil.
  5. Rub oil all over the fish and season.
  6. Place the fish on the grill and cook for about 4-5 minutes per side
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