Pan Seared Wild Salmon:
What's Coookin'

Aired on Superstation WGN
Saturday, April 30 2005
Show 212

At the Poste Moderne Brasserie in Washington DC, Chef Robert Weland pan sears wild salmon. Wild salmon has more vitamins and is tastier than farm raised salmon. Rich in omega-3 essential fatty acids, one salmon meal per week reduces the risk of heart disease. Chef Robert, a master of mixing and matching exciting ingredients, sautés fresh chantrels, black trumpet mushrooms and shiitakes with fresh thyme to accompany this healthy fish meal. The salmon and mushrooms are served on a bed of organically grown white grits and a tangy salad of chickweed with mustard vinaigrette.

Pan Seared Wild Salmon, with Wild Mushrooms, White Organic Grits and Red Onion Marmalade

(Serves 4)

Ingredients:

4, six oz pieces of Wild Salmon
3 lbs. mushrooms (combination of Black Trumpets, Chanterelles and Shitake)
1 bundle thyme
2 cups evo
8 each sliced shallots
8 each sliced garlic cloves
Grapeseed oil, enough to cover bottom of sauté pan
10 cracked peppercorns
1 cup mushroom stock
½ cup evo
½ cup truffle oil (white)

Ingredients for Grits:

5 cups White Anson Mills Grits (follow cooking directions on box)
Butter, to taste      
Marscarpone, to taste      
Fine Herbs, to taste      

Ingredients for Red Onion Marmalade:

2 red onions diced
½ cup honey
½ cup red wine vinegar

Ingredients for Chickweed Salad:

Chickweed salad mix (buy in store)
Whole grain mustard seed
Extra virgin olive oil

Preparation:

Sauté the salmon skin side down, for extra crispy skin score the skin side of the fish with a knife. Cook until desired doneness. Sauté the mushrooms in enough grape seed oil to cover bottom of pan, add pepper and thyme. Cook for two to three minutes. Cook grits according to box directions add the butter, mascarpone and fine herbs to taste. For the onion marmalade reduce red onions with honey and red wine vinegar, until thick. Mushroom Foam: take mushroom stock add evo and truffle oil in a French Coffee Press along with shallots and garlic. Press together then take the mushroom foam and finish off the dish. Chickweed salad dressing which is a mustard vinaigrette is made up of whole grain mustard seen and extra virgin olive oil, mixed to taste.