Courtesy of Chef Greg Higgins, Higgins Restaurant, Portland, Oregon

4 pcs. wild Salmon pave 6 oz.
(3" x 3" squares of fillet)

1/4 cup tamari sauce

1 tablespoon chili paste (Sambal)

1 teaspoon sugar 1 1/2 lbs. chantrelles or other wild mushrooms sliced 3/8"

2 leeks- crescent cut 1/8" 

1/4 cup extra virgin olive oil 

1/4 cup balsamic vinegar

1 cup 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° and fire 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.

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Higgins Restaurant
A staple in Portland and the Pacific Northwest’s culinary scene, Higgins Restaurant and its Chef Greg Higgins are committed to sustainable food practices. Greg Higgins, whose premise is “food is community,” built his restaurant off of the principles of stewardship of the environment and re-creating the balance between nature and man in food-producing endeavors. Higgins does so by supporting sustainable, organic, local farmers and ingredients, strengthening both the community’s economy and quality of life.