Salmon with Shiitake Relish

Recipe courtesy of Chef Tom Douglas, Etta’s Seafood, Seattle


Yield: 24


Shiitake Relish
12 ounces shiitake mushroom caps, wiped clean
Olive oil
2 tablespoons minced shallot
2 tablespoons minced garlic
1/2 teaspoon chopped flat leaf parsley
1/2 teaspoon chopped fresh sage
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh thyme
1 tablespoon balsamic vinegar
2 teaspoons fresh lemon juice
Kosher salt and freshly ground black pepper
2 pounds Aleutian King Salmon
Olive oil, for brushing
Rub with Love Salmon Rub
Lemon wedges


To make Shiitake Relish: Preheat a grill to medium-high heat. In a bowl, toss mushroom caps with oil and dash of salt and pepper. Grill caps on both sides, over direct heat, until cooked through, about 5 minutes total cooking time. (Unless your mushroom caps are large, you may want to set a rack over your grill so you don’t have any mushrooms falling through the grates.) Remove mushrooms from grill and thinly slice. Heat oil in sauté pan on medium heat. Add shallot and garlic, stir 2 to 3 minutes until soft and aromatic. Set aside to cool. In a bowl, combine mushrooms, shallot-garlic mixture, herbs, vinegar, and lemon juice. Season the relish to taste with salt and pepper and set aside at room temperature.

Lightly brush the salmon with oil, coat on both sides with Salmon Rub, and grill until done to your liking. Serve each portion of salmon topped with shiitake relish. Garnish with lemon wedges.

*Note: To make dish without grill: Toss mushrooms with oil, salt, and pepper, then spread them on a baking sheet. Roast mixture in a 450°F oven for 20 minutes, then finish making the shiitake relish according to the recipe. Also, instead of grilling, coat the salmon with Rub with Love spice rub and roast it in the oven.


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