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Grilled ORA King Salmon with Summer Vegetables

How to Prepare Grilled Salmon topped with crimini baby mushrooms and sweet corn 

Ingredients: 

  • Fish

2 ORA king salmon fillets
salt and pepper to taste

  • Summer Vegetables Topping

 

2 tsp. vegetable oil

¾ cup corn kernels, cut from a cob

¼ cup red onions, peeled, chopped

¼ cup red bell pepper, seeded, chopped

¼ tsp, garlic minced (about 1 clove)

1 cup crimini mushroom, cleaned, quartered 

pinch salt and pepper

2 tbl. white wine

½ tsp fresh thyme leaves, finely chopped

How to prepare fish  

  1. grill, prepare one side of the grill for high direct heat and the other side with fewer coals for indirect heating).
  2. When the grill is hot (you should be able to hold your hand one inch above the grill grates for only 1 second), brush the grill grates with oil. (The best way to do that is to fold up a paper towel, dip in oil, and use tongs to rub the folded up paper towel on the grill grates.)
  3. Place fillets meat side down first, then skin side.
  4. Close the grill lead and cook 1-3 minutes until internal temperature reaches 140 degrees.
  5. Once the fillets have been placed on the grill, don't move them until you are going to flip them over. Otherwise they might fall apart.

 How to make topping   

  1. Heat oil over medium-high heat. 
  2. Add the corn kernels, red onions, and red peppers, and cook, stirring, for 30 seconds.
  3. Add the garlic and the mushrooms, and season with salt and pepper. Cook, stirring, until mushrooms have started releasing their liquid and are cooked through, about 1 minute.
  4. Add white wine and reduce liquid until almost dry.
  5. Remove from heat and stir in thyme leaves.
  6. Add salt and pepper to taste.

How to assemble your dish  

  1. Place fillets on the plate.
  2. Top fillets with salsa and serve.

 Tip from the chef: The Less sticking to the pan method is to grill the meat side down on oiled grates, turning to get a diamond mark, then turning the fish over onto an oiled piece of aluminum foil, setting it on the same grates, closing the lid, and letting it finish cooking that way. 

 

Try this wine pairing    

Our Master Sommelier says ~ This is one of the few fish dishes that I like with red wine and the red I want with it is an Oregon Pinot. The Pacific Northwest is famous for its Salmon and its Pinot Noir and the two really do work well together especially when grilling the Salmon and including mushrooms, yum!
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