Grilled Copper River King Salmon, garlic marinated King Eryngii mushroom, saffron Riesling vinaigrette, purple Peruvian potatoes 4ea 8oz Copper River King Salmon filet, skin off 16 oz King Eryngii mushroom, trimmed 3oz olive oil 1T garlic, minced 1 ½ T shallot, minced 1t fresh thyme, chopped fine 12 oz dry Riesling wine 1p saffron 1T shallot, chopped ¼ bu fresh thyme 8ea black peppercorns, cracked 1 ea large bay leaf, crumbled 1T honey 7oz virgin olive oil 3# Peruvian purple potatoes, peeled 12oz butter, unsalted salt fresh ground black pepper

Byron Shultz Click here for Byron's bio

For Riesling vinaigrette: In a small sauce pan combine wine, saffron shallot, thyme, peppercorn and bay leaf, slowly reduce on low flame until all of the alcohol has left the wine roughly 2/3^rd’s. Strain and cool. In a blender or with an immersion blender emulsify wine, honey and oil until thick, season with salt and pepper. For the eryngii: Slice mushrooms lengthwise into three pieces, marinate in olive oil, garlic, thyme and shallot with a pinch of salt and pepper for 30 minutes For potatoes: Peel purple potatoes being sure to remove all white pith just under the skin. Simmer until fork tender, drain well of all water and combine with butter, season with salt. Hold warm. To assemble: Season and grill Salmon to desired doneness while at the time grilling the mushrooms until soft. Hold warm. Place a small mound of purple potatoes in the center of the plate top with salmon and place mushrooms atop the salmon. Drizzle with vinaigrette

Wine recommendation from Michael Teer from Pike and Western Wines:

Serve with a 2004 Januik Chardonnay, Cold Creek Vineyard