From: Chef Tom Douglas, Etta's Seafood, Seattle. Yield: 24 servings.
3 lb. shiitake mushroom caps, wiped clean
as needed, olive oil
¾ cup minced shallot
¼ cup minced garlic
1 Tbsp. chopped flat leaf parsley
1 Tbsp. chopped fresh sage
1 Tbsp. chopped fresh rosemary
1 Tbsp. chopped fresh thyme
3 oz. balsamic vinegar
2 oz. fresh lemon juice
to taste, kosher salt and freshly ground black pepper
12 lb. Aleutian King Salmon
as needed for brushing, olive oil
as needed, Rub With Love Salmon Rub
as needed, lemon wedges
For shiitake relish: In a bowl, toss mushroom caps with oil and dash of salt and pepper. Grill caps on both sides, over direct heat, until cooked through, about 5 minutes total cooking time. (Unless mushroom caps are large, you may want to set a rack over your grill so no mushrooms fall through the grates.) Remove mushrooms from grill and thinly slice. Heat oil in sauté pan on medium heat. Add shallot and garlic, sweat 2-3 minutes until soft and aromatic. Set aside to cool. In a bowl, combine mushrooms, shallot-garlic mixture, herbs, vinegar and lemon juice. season the relish to taste with salt and pepper and set aside at room temperature.
For each serving, to order: Lightly brush 8-oz. portion of salmon with oil, coat on both sides with Salmon Rub, and grill until done to your liking. Serve each portion of salmon topped with shiitake relish. Garnish with lemon wedges.