With Olathe Sweet Corn, Chanterelle Mushrooms, Local Sweet Onions & Heirloom Tomatoes
Courtesy of Ian Kipp, Ella
Cedar planks for roasting, soaked in water
for at least 30 minutes prior to cooking
Four 6-ounce sockeye or other wild salmon
filets, skin and pin-bones removed
Kosher salt and freshly ground black pepper
¼ cup Dijon mustard
¼ cup whole grain mustard
¼ cup pure maple syrup
1½ tablespoons extra virgin olive oil, plus
extra for garnish
½ tablespoon minced garlic
1 cup sweet onions, julienned (preferably
2 cups chanterelle or other wild mushrooms
¾ cup heirloom tomatoes
3 – 4 ears Olathe sweet corn, roasted in the
husk, shucked and cut off the cob
¼ cup sherry vinegar
2 tablespoons freshly chopped herbs (parsley,
2 cups whole herbs, for garnish
1 tablespoon unsalted butter
Aged balsamic vinegar, for garnish
Juice of one lemon
Preheat oven to 400 degrees. Season the salmon filets on both sides with salt and pepper. Combine the mustards and maple syrup in a small bowl, and set aside. Place the salmon on the soaked cedar planks and roast them in the oven for approximately 5 minutes.
Turn the filets over and continue roasting for another 2 to 3 minutes. At this point, the salmon will be rare to medium-rare, and ready to be glazed. Remove salmon from the oven and brush with mustard-maple mixture.
Return the salmon to the oven for another 1 to 2 minutes, or until it is cooked to your liking.
Remove from heat and allow to rest for several minutes.
While the salmon is cooking, heat olive oil in a sauté pan on medium-high heat. Add garlic, onions and mushrooms, and sauté until the mushrooms become tender and begin to caramelize, about 2 minutes. Add the tomatoes and corn, and continue cooking for another minute. Deglaze the pan with the vinegar and reduce until the vinegar is evaporated.
Add the chopped herbs and butter, then remove from heat and stir to combine the butter and vinegar. Season to taste with salt and pepper.
To serve, spoon the corn mixture onto plates, placing the salmon on top and finishing it with extra virgin olive oil and aged balsamic. For an excellent garnish toss the reserved whole herbs, salt, pepper, a little lemon juice and olive oil to form a small side salad.