Grilled Wild King Salmon with Forest Mushrooms and Leek

 

4 pieces wild Salmon (6 ounces each)

1/4 C. tamari sauce

1 T. chili paste (Sambal)

1 tsp. sugar

1 1/2 pounds chanterelles or other wild mushrooms sliced 3/8″

2 leeks- crescent cut 1/8″

1/4 C. extra virgin olive oil

1/4 C. balsamic vinegar

1 C. white wine

salt & pepper to taste

 

Whisk together the tamari, chili paste and sugar. In a shallow baking dish marinate the salmon paves in the tamari mixture, turning till evenly coated – cover and refrigerate for 3-4 hours. Turn the fish twice during that period to marinate evenly. Preheat the oven to 400°F and fire up your barbecue grill. In a roasting pan or casserole combine the leeks, mushrooms, oil, vinegar and white wine; season to taste with salt & pepper. Place in the oven and roast for 25-30 minutes, stirring occasionally. Remove the salmon from the marinade and blot the pieces dry on some paper towels. When the mushrooms are nearly cooked (25 minutes) brush the paves evenly with olive oil and cook top side down on the hot barbecue. Turn the salmon after 2-3 minutes and cook to desired doneness; 5-7 minutes total cooking time. Serve the grilled fish with the roasted mushroom and leeks, a loaf of crusty bread and a bottle of Oregon Pinot Noir.