Chef Hines was named one of Food & Wine magazine's “Top Ten Best New Chefs in America” in 2005. Her menu at Tilth features foods from regional Northwest producers, and her recipes tend toward “New American” cooking.
Tilth is one of only two restaurants in the country to receive organic certification from Oregon Tilth… the same organization that certifies all of the organic foods offered here at VitalChoice.com.
Salmon with Mushrooms and Peppers
Prep and cook time about 40 minutes
3 tablespoons unsalted butter
1 large white onion, thinly sliced
2 red or yellow bell peppers, sliced 1/2 inch thick
1/2 lb oyster* mushrooms, thickly sliced
2 garlic cloves, minced
1/4 cup dry white wine
1/4 cup finely chopped flat-leaf parsley
Sea salt and organic black pepper
1 tablespoon organic extra virgin olive oil
Six (6 oz each) wild Salmon fillets (skinless Sockeye or skin-on Silver)
*You could substitute yellow chanterelle mushrooms, which are a bit more flavorful.
- In a large skillet, melt the butter. Add the onion and cook over moderate heat, stirring frequently, until softened, about 6 minutes. Add the bell peppers and cook until just softened, about 5 minutes. Add the mushrooms, garlic and wine and cook, stirring occasionally, until the mushrooms are tender and just beginning to brown, about 8 minutes.
- Stir in the parsley, season with salt and pepper and keep warm.
- Heat a very large skillet until hot. Add the olive oil and swirl the skillet to coat. Season the Salmon fillets with salt and pepper and add them to the skillet (skin side up if using Silver fillets).
- Cook the Salmon over medium-high heat for 8 minutes, turning once halfway through, until just cooked through.
- Spoon the mushrooms and peppers onto plates, top with the Salmon (skin side up if using Silver fillets).