What could be better for a September feast than freshly caught and grilled Rogue River salmon resting on a bed of flavorful greens folded around the first of the season's chanterelles!
Round out the meal with grilled corn, Grilled Sourdough Bread or Pepper, Onion and Poppy Seed Rolls, and dry White Zinfandel. For the perfect finish to this seasonal meal, delight your diners with tangy and flavorful Light-as-a-Cloud Lemon Mousse.
Grilled Salmon Bedded on a Chicory Salad
8 tablespoons olive oil, separated
1/2 pound chanterelles, cut into 1/2 inch cubes or slices
1/4 cup thinly sliced green onions or chives
2 tablespoons rice wine vinegar
4 cloves garlic, minced
1/3 cup minced fresh thyme leaves or 2 tablespoons dried thyme leaves
6 servings of salmon
9 cups bite-size pieces of chicory (curly endive) or red leaf lettuce, if chicory is not available
1/2 cup chopped, toasted almonds
salt and pepper to taste
- In a 12 inch frying pan, combine 2 tablespoons olive oil and chanterelles. Stir occasionally over high heat until mushrooms are lightly browned, 10-12 minutes.
- Meanwhile, combine 1/4 cup oil, green onions, vinegar, garlic and 1/2 the thyme. Set aside.
- Coat both sides of salmon with olive oil, using about 2 tablespoons total. Sprinkle both sides of fish with remaining thyme.
- When mushrooms are browned, add oil-vinegar dressing to frying pan. Remove from heat. Add chicory or lettuce, mixing until greens are coated with dressing. At once, place salad on 6 dinner plates or large platter. Do not wilt the chicory or lettuce.
- Set fish on a grill 4-6 inches above hot coals. Or, on a rack in a broiler pan 4 inches from oven heat. Or, in a 450 degree oven. Cook, until fish reaches 140 degrees internally.
- Sprinkle almonds on top of salad. Set fish on salad. Sprinkle with salt and pepper to taste.
Grilled Sourdough Bread
1-1/2 pound load round, rusty sourdough bread
1/4 cup extra-virgin olive oil
- Cut bread into 1/2 inch slices. Brush or drizzle slices lightly with oil. Place on a grill 4-5 inches above hot coals or on wire racks set 4 inches from broiler. Toast lightly on both sides, 1 to 1-1/2 minutes a side.
Pepper, Onion, and Poppy Seed Rolls
1/2 cup minced onion
4 tablespoons olive oil
2 teaspoons salt
2 teaspoons poppy seeds
2 teaspoons cracked black peppercorns
1/4 ounce package, or 2-1/2 teaspoons, active dry yeast
1-1/4 cups lukewarm water
- In a small skillet, cook the onion in 2 tablespoons of the oil over moderately low heat, stirring, until it is softened. Allow to cool.
- Into a large bowl, sift together the flour and the salt. Add the poppy seeds and the peppercorns. Combine well.
- In another large bowl, proof the yeast with a pinch of sugar in 1/4 cup of the lukewarm water for 5 minutes, or until foamy. Add the flour mixture, the onion mixture, and the remaining 1 cup lukewarm water. Combine until it just forms a dough.
- Turn the dough out onto a lightly floured surface. Knead 5 minutes, or until smooth. Put the dough in a lightly buttered bowl, turning it to coat well with the butter. Let rise, covered with plastic wrap, in a warm place for 50-60 minutes, or until double in bulk. Punch down.
- Roll out 3/4 inch thick on a lightly floured surface. Cut out rounds of the dough with a 3 inch cookie cutter. Transfer the rounds to a lightly oiled baking sheet. Brush the tops of the rolls with the remaining 2 tablespoons oil. Let the rolls rise in a warm place, covered with plastic wrap, for 50-60 minutes, or until they are double in bulk. Bake in middle of 350 degree oven for 25-30 minutes, or until they are golden and sound hollow when tapped.
- Makes about 12 rolls.
Light-as-a-Cloud Lemon Mousse
1 cup granulated sugar
3/4 cups lemon juice, about 3-4 lemons
6 egg yolks
2 eggs
1 tablespoon freshly grated lemon zest
1-1/2 cup whipping cream
assorted berries and whipped cream for garnish
- In the top of double boiler over simmering water, combine sugar, lemon juice, egg yolks, eggs and lemon zest. Cook, whisking constantly, until a thermometer reaches 160 degrees. Transfer to a bowl, cover with plastic wrap and chill.
- When the lemon mixture is cold, whip the cream until soft to medium peaks form. Gently fold a quarter of the whipped cream into the lemon mixture to blend, and then fold in the remaining cream.
- Chill in a large serving bowl or spoon into individual glasses or bowls. Garnish with berries and sweetened cream, if desired.
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