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2½ cups red wine vinegar

½ cup sugar

¼ cup red onion, peeled and sliced thin

½ shallot, peeled and sliced thin

2 tablespoons honey

1½ tablespoons Dijon mustard

3 garlic cloves, peeled and sliced

2–3 teaspoons kosher salt

½ teaspoon chopped fresh thyme

¼ vanilla bean, split and seeds scraped

Pinch ground black pepper

⅔ cup vegetable or canola oil


½ pound fingerling potatoes, washed and dried

3 tablespoons olive oil

Salt and pepper to taste

2 tablespoons unsalted butter


½ pound assorted wild mushrooms, cleaned, trimmed, and cut up if large

3 tablespoons olive oil

Salt and pepper to taste


2 cedar planks, soaked in water for 2–6 hours

4 (6-ounce) salmon fillets

4 teaspoons oil for coating fillets

Salt and pepper to taste

For the vinaigrette: Put all the vinaigrette ingredients except the oil in a saucepan and simmer over medium heat until reduced by half. Transfer the hot mixture to a blender and, holding a folded towel firmly against the lid, puree until smooth. With the blender running, pour oil very slowly through the hole in the lid to create an emulsion. Set aside and keep warm.

For the potatoes: While the vinaigrette is reducing, preheat oven to 350°F. Toss potatoes with olive oil and season with salt and pepper. Spread the potatoes on a baking sheet and bake until tender, 20 to 30 minutes. Halve the potatoes lengthwise. Melt the butter in a large sauté pan over medium-high heat, add the potatoes, and cook, stirring occasionally, until golden brown. Season with additional salt and pepper to taste; keep warm.

For the mushrooms: Increase the oven temperature to 450˚F. Toss the mushrooms with olive oil and season with salt and pepper. Spread the mushrooms on a baking sheet and bake until tender and slightly caramelized, 12 to 15 minutes. Remove from oven and keep warm.

For the salmon: Preheat a gas or charcoal grill to about 350˚F (medium hot). Lightly coat salmon fillets with 1 teaspoon oil per fillet, season with salt and pepper, and place on the grill grate fleshy round side down. Cook just until dark grill marks form and fish loosens easily from the grill, about 3 to 5 minutes. Using a flat metal spatula, carefully rotate the fillets one-quarter turn, and continue to cook until more dark grill marks form, creating a crosshatched pattern on the fish. Transfer the salmon to the cedar planks, grilled side up. (Fish should not be cooked through.) Place the cedar planks on the grill with a little space on all sides for heat and airflow. Cover the grill and cook until fish is just opaque all the way through, 10 to 12 minutes. Transfer the fish fillets to four dinner plates.

To assemble the dish: Divide the hot buttered potatoes among the plates. Toss the warm mushrooms, frisée, and diced tomatoes with ⅓ cup warm dressing and season with salt and pepper. Arrange some salad beside each salmon fillet and drizzle everything with a little more dressing.


2 heads frisée lettuce, leaves separated, washed, dried, and trimmed

¼ cup seeded, diced plum tomatoes

Salt and pepper to taste

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