Salmon with Chanterelles and Red Pepper Puree

Salmon_DishfreezeThis was my Labor Day entrée using a cedar plank on my Big Green Egg !! Accompanied by fresh roasted  bicolor corn, roasted okra and Tunisian fennel salad (with Harissa).


Salmon with Chanterelles and Red Pepper Puree

2 large red bell pepper
3 tablespoons fresh lemon juice
1 tablespoon sugar
1/2 tablespoon salt
2   tablespoons olive oil
1/2 onion, sliced
6    ounces fresh chanterelles, cleaned and sliced
4 salmon filets, 6 oz. each

Place the oil in a sauté´ pan over medium heat.  Add the onion and sauté for 1 minute.  Add the chanterelles, reduce the heat, cover, and cook for 10 minutes, adding a little water if the bottom of the pan is too dry. (Today, I used previously prepared and frozen chanterelles – just like fresh – see above picture on the right)

Place the peppers in a baking dish and put in the oven.  Roast for 10-12 minutes.  The skin will shrivel and begin to blacken in spots.  Let cool in a paper bag.  Remove the skin from the peppers, then slit the peppers open and remove the stem, seeds, and veins.

Place the peppers in a blender and add the lemon juice, sugar, and salt.  Blend to a smooth puree.  Place puree in a small saucepan and warm slightly. Meanwhile, prepare the salmon by either:  grilling 4-minutes on each side;  lightly simmering for 30 minutes; or baking on a lined baking sheet in a 350°F oven for 12 to 15 minutes.  (I basted with an olive oil, lime juice and cilantro mixture) When the salmon is done, place some of the red pepper puree in the middle of each plate.  Cover the puree with some of the mushrooms, place the salmon filets on top, and serve.

Serves 4

The mushrooms on top of the salmon works well also. You can also buy roasted red peppers packed in olive oil at the supermarket. They work well. I particularly like this dish when the Copper River sockeye show up at the fresh fish market in July, which is chanterelle season.

Marinated Lactarius

By the middle of July, foragers should be finding a fair number of edible members of the  Lactarius genus (see my August 2012 post). Here’s another way to prepare them, according to Theresa Rey Oursler in the Asheville Mushroom Club cookbook. I adjust the recipe to fit how many mushrooms I have. Note the ratio of oil and vinegar – pretty sour, so adjusting toward a typical vinaigrette mix of 3 oil to 1 vinegar may be something you want to try. Also, rice wine vinegar is milder.

Marinated Lactarius

2 lb Lactarius mushrooms quartered (L. volemus, L. corrugis, L. hygrophoroides)
1/4 c lemon juice
1/2 cup olive oil
1 cup white vinegar or red wine vinegar
2 tsp salt
1/4 tsp black pepper
3 cloves garlic – crushed
1 tsp dried oregano
1 tsp dried dill or basil
1/2 tsp mace

Place the mushrooms in pan and cover with water. Add lemon juice; bring to a boil. Reduce heat and simmer 5-10 minutes. Drain and discard liquid. Bring remaining ingredients to a boil in a separate pan; remove from heat. Pour hot marinade over mushrooms; cool to room temperature. Cover and store in refrigerator, mixing occasionally, Serve cold.

Potato & Ramps Hash

Potato and Ramp Hash (serves 4)

  • 2-3 large thin skin potatoes (I use Yukon Gold or other white/yellow  potato)
  • 4 oz.  pancetta or bacon, chopped
  • 2 – 3 Tb.  olive oil
  • a handful  (about 10) ramps, cleaned
  • salt and  pepper to taste

Heat a large black iron skillet  medium heat. Add pancetta, and cook for a few minutes before stirring. Meanwhile, dice potatoes (leaving skin on). Cook pancetta over medium/low heat, stirring occasionally until it begins to crisp and a good bit of fat renders out. Push pancetta to the sides of the pan and add diced potatoes to pan.

You may need to add oil at this point. Shake the pan a few times to get the potatoes coated with the oil pretty evenly.

Chop the ramps into small pieces, white parts and green. After 3 or 4 minutes, check the potatoes and stir well. Add the ramps to the skillet.  Stir often to distribute the ramps and pancetta throughout the potatoes, and to get them brown on all sides. The potatoes should take about 20 minutes to get a nice golden brown crisp throughout.

Add salt and pepper to taste. Serve immediately topped with a pan-fried sunny side up or poached egg.