Recipes from Local Restaurant Chefs

Restauranteur Recipes from Local Chefs

Recipes from Our Restaurant Chefs

King Salmon
with Zinfandel Shiitake Sauce (serves 4)
from the Fishwife at Asilomar Beach in Pacific Grove, California
1 1/2 lbs. salmon steaks or fillets, lightly coated with flour 1/2 lb. soft butter
2 cups Zinfandel wine 1 T. olive oil
2 T. minced shallots 4 oz. shiitake mushrooms, sliced
2 T. hot water 1 T. minced garlic
1 T. Glace de Viande Pepper to taste
  • Pour 2 cups Zinfandel wine in sauce pan.  Add minced shallots.  Over medium heat, reduce liquid until it is almost gone (make sure you don't burn it!).
  • Remove pan from heat and add hot water and the Glace de Viande.  Dissolve stock completely and return pan to heat.
  • Using a wire whip, add the soft butter and combine completely.
  • In a frying pan over medium heat, heat the olive oil and then add the sliced mushrooms and garlic.  Saute until mushrooms are soft.
  • Add mushrooms to wine mixture and then add pepper to taste.
  • Saute or flat grill the salmon. 
  • Arrange the cooked fish on a serving platter or on individual plates.
  • Pour 3 to 4 tablespoons of the sauce over each serving of salmon.

Back to Recipes Index | Restauranteur Home Page