Poached Copper River Sockeye Salmon, Saute of Oysters with Fresh Herbs and Fresh Morel Mushrooms

A menu from forest to sea…

This weekend’s rainy days kept us close to home base, so we decided to take some local adventures and enjoy a few of the Seattle-areas finest offerings. Yes, we waded through the crowd of locals and tourists alike at the Pike Place Market, which left us a bit bewildered for a Friday afternoon. However, our discovery of a local spice shop, World Spice Merchants, made our excursion worth the effort and removed the glazed look from our eyes.

We have needed desperately to get away, away from the city, the traffic, the chaotic nature of everyday life. Our desire was the destination town of La Conner, so we took a jaunt up north to explore spring’s awakening in the Skagit Valley region. This is a land with a rich agricultural history. The valley is set to the east of the base of a portion of the Cascade Mountain range and is lined by the shores of the Puget Sound to the west. The Skagit River meanders through the valley, and through years of flooding, it continues to fortify the soil productive and fertile.

This is a special region, one of magic and mystique. Fresh ocean air fills one’s lungs as eyes gaze upon vistas of farmlands with forest-covered mountains in the background. Generations of farmers inhabit the land, with a new generation sprouting whose emphasis is on local and organic crops and sustainability. They also embody a unique spirit of ingenuity, as they branch into the planting of the region’s first vineyard. Natives have and continue to reside here, their ways watered down like tea from the rainwater. Locals make a living on the day’s catch…salmon, crab, oysters; the seafood has sustained them for decades.

It is a unique area, beautiful, the meeting of the forest and the sea. So is this meal a representation of the wonder of this region, with forest mushrooms, local oysters from the sea, and salmon, which spawns in the rivers which adjoin them. All items featured herein were locally produced with loving care.

Enjoy…respect…walk in peace.

Poached Copper River Sockeye Salmon

1 # fillet of fresh, wild caught Copper River Sockeye Salmon

1 t. fresh organic savory leaves, chopped

2 t. fresh organic garlic, chopped

1/3 c. white wine

2 t. organic olive oil

Sea salt & freshly ground organic pepper

Sumac

Place 1 t. olive oil in the bottom of a sauté pan that has a tight-fitting lid. Lay the fillet, skin side down, within the bottom of the sauté. Pour the white wine over the fillet then drizzle with the remaining olive oil. Sprinkle with sea salt, pepper, herbs, sumac and garlic.  Allow the fillet to marinade for at least ½ hour before cooking, then place the sauté atop the stove and adjust the heat to medium-high. Allow the liquid to come to a boil, then place the lid atop the sauté and reduce the heat to medium-low. Leave the salmon to poach for 7-10 minutes, or until it is opaque in presentation, no more than 10 minutes. Be sure not to over cook the salmon as it may result in a loss of flavor.

Sauté of Oysters with Fresh Herbs

16 oz. freshly shucked small oysters

2 T. fresh organic garlic chives, chopped

1 t. fresh organic tarragon, chopped

½ t. fresh organic summer savory, chopped

2 T. organic olive oil

2 T. fresh organic garlic, minced

2 T. fresh organic shallots, minced

1/3 c. white wine

Juice of ½ an organic lemon

Sea salt & freshly ground organic pepper

In a large sauté pan on medium heat, sauté the olive oil, garlic, shallots and herbs until the shallots begin to gain a translucent appearance. Add the white wine and reduce, increasing the heat to medium-high to cook off the alcohol for 2-3 minutes. Add the oysters, sprinkling with salt and pepper to taste, then sauté for approximately 7 minutes. The oysters will be solid in texture and opaque in appearance when they are done. Drizzle with lemon juice, serve.

Fresh Morel Mushrooms

2 organic shallots, finely sliced

12 large morel mushrooms, sliced

1/3 c. white wine

1 T. fresh organic garlic, minced

½ t. each fresh organic rosemary and thyme, chopped

Place a medium sauté pan atop a moderate flame. Lace the bottom of the sauté with the olive oil and add the garlic and the shallots. Toss them a bit and cook for about 3 minutes, then add the herbs, mushrooms and white wine. Reduce the heat to medium-low and sauté for 5-7 minutes until the mushrooms are tender and lose their porous appearance.

Bon appetite!

We polished off our meal with a lovely locally produced dessert wine, Au Chocolat! It is perfectly balanced, with notes of berries and the perfect undertone of dark chocolate…not too sweet or heavy. It is extremely palatable and rather unique and is produced by Knippath Cellars in Spokane, Washington.

Yes, there are some fine things emanating from this region.

©2010 Taylor Donovan

source: www.taylorstable.com