A Think Spring! Tasting Recipe
At our most recent Spring tasting, we were lucky enough to have two more local businesses join in on the fun. Greenwood Farm from down the road in Millville came down and sold a variety of their celebrated mushrooms in the store. Good Juju Company Kombucha kept our customers well-hydrated by pouring glasses of their delicious, creative-flavors of kombucha. Chef Josh put all those yummy local mushrooms to great use by cooking up a simple broiled salmon, paired with some delicious mushrooms. You can make this dish with whatever (edible!) mushrooms are local to your area or in-season.
So fun to have these folks join us!
- Pre-heat oven to 400 degrees F
- Remove thawed salmon from packaging and pat dry then season fillet with salt and pepper.
- Lightly oil a large piece of aluminum foil, laid onto a baking sheet, and place fillet in the center.
- In a saute pan, heat 2T olive oil over med-high heat and add chopped mushrooms, stir or “toss” them in the pan, just for a few minutes, until they begin to soften and sweat.
- Add the remaining oil, turn the heat to medium, and add the shallots, garlic, and herbs. Stir, add 1/2 teaspoon salt and freshly ground pepper to taste, and cook, stirring often, for another 1 to 2 minutes, until the shallots and garlic have softened and the mixture is fragrant.
- Add the wine and cook, stirring often and scraping the bottom of the pan, until the wine has just about evaporated. This will happen quickly!
- Remove from the heat and spread the mushrooms, now filled with flavor from the wine and shallots, over the salmon fillet.
- Cover the whole salmon fillet and mushrooms with the foil and bake in the oven for 12-15 mins or until the salmon reaches an internal temp of 145 degrees.
- If mushrooms aren’t your thing, consider a similar-style vegetable to flavor your simple, broiled fish.
Thanks all who joined us for our Spring tasting!