Etta’s Pit Roasted Salmon with Grilled Shiitake Relish

For Salmon Spice Rub:
3 Tablespoons brown sugar
2 Tablespoons paprika
2 teaspoons Kosher salt
1 1/2 teaspoons freshly ground black pepper
1 teaspoon chopped fresh thyme
6 seven-ounce salmon filets
Olive oil
For Garnish fresh basil leaves
For Garnish lemon wedges

Fire up the grill. 

To make the Salmon Spice Rub, combine the sugar, paprika, salt, pepper, and thyme in a small bowl.  Coat both sides of the salmon portions with all of the rub. 

Brush the grill and fish with oil.  Grill over direct heat, covered, with the vents open.  When the salmon is marked by the grill, flip and finish cooking.  We cook our salmon medium-rare, which requires a total grilling time around 10 minutes, depending on the heat of your grill.  The sugar in the spice rub can easily burn, so watch it closely.

On The Plate:
Spoon the warm Etta’s Cornbread Pudding onto 6 plates and rest a salmon fillet up against the pudding.  Spoon some Grilled Shiitake Relish over each salmon fillet and garnish with lemon wedges and fresh basil leaves.

A Step Ahead:
The spice rub can be made a couple days ahead and stored covered at room temperature.

Yields 6 servings.

Grilled Shittake Relish
3/4 pound shiitake mushroom caps, wiped clean
3 Tablespoons olive oil
2 Tablespoons minced shallot
2 teaspoons minced garlic
1/2 teaspoon chopped flat leaf parsley
1/2 teaspoon chopped fresh sage
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh thyme
1 Tablespoon balsamic vinegar
2 teaspoons fresh lemon juice
To Taste kosher salt
To Taste freshly ground black pepper


Fire up the grill. 

In a bowl, toss the mushroom caps with 2 tablespoons of the oil and a sprinkle of salt and pepper.  Grill mushrooms on both sides, over direct heat, until cooked through, about 5 minutes total cooking time. (Unless your mushroom caps are large, you may want to set a rack over your grill or use a grill basket so you don’t have any mushrooms falling through the grates.)

Remove the mushrooms from the grill and thinly slice.  Heat the remaining tablespoon of oil in a sauté pan on medium heat.  Add the shallot and garlic and sweat 2 to 3 minutes until soft and aromatic.  Set aside to cool.  In a bowl, combine the mushrooms, shallot-garlic mixture, herbs, balsamic vinegar, and lemon juice.   Season the relish to taste with salt and pepper and set aside at room temperature.


Recipe compliments of Tom Douglas from: Tom Douglas' Seattle Kitchen (HarperCollins, 2001)