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Grilled Salmon with Mushroom Conserva and Parsley Puree - Chef James Houghton

Grilled Salmon with Mushroom Conserva and Parsley Puree - Chef James Houghton
Recipe Date:
March 20, 2017
Serving Size:
Cook Time:
Imperial (US)
  • 2 cups cultivated mixed mushrooms; trumpet, clam shell, maitake
  • 3 cloves garlic
  • 2 sprig thyme
  • 2 cups olive oil
  • 2 bunch parsley
  • 1 clove garlic grated
  • 2 cups extra virgin olive oil
  • 1 tbsp kosher salt
  • 1 juice of 1/2 lemon
  • salt to taste
  • 4 6oz salmon filets
  • olive oil
  • salt and pepper to taste
  • 1 garnish with sprig of rosemary (optional)

For the Mushroom Conserva:

2 cups                        cultivated mixed mushrooms (e.g. Trumpet, Alba Clamshell, Maitake, etc.) 

3 cloves                      garlic

2 sprigs                      thyme

2 cups                         olive oil

Trim mushrooms close to the base of the stem. Combine with remaining ingredients. Steep 2 hours on low heat.  Allow to cool. Can be stored in oil for 2 weeks in refrigerator.

For the Parsley Puree: 

2 bunches                  parsley

1 clove                       garlic, grated

¾ cup                         extra virgin olive oil

1 tbsp                         kosher salt

½                                lemon squeezed

                                   salt to taste         

Pick leaves from parsley. Blanch the parsley leaves in boiling salted water for about 5 seconds. Shock in ice bath and squeeze excess water. This will help set the color to a vibrant green and soften the parsley.  Purée parsley in food processor or blender. With machine running slowly drizzle in 3/4 C olive oil until a smooth paste is formed. Season with garlic, lemon juice and salt. 

For the Salmon:

4                               6-oz salmon filets

                                  olive oil

                                  salt & pepper

Preheat grill for medium heat. Season salmon fillets with salt & pepper. Lightly oil grill. Place salmon on preheated grill. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

To Assemble:

Gently warm mushrooms and divide equally among plates. Spread about 1tbsp of the purée around the mushrooms and top with grilled salmon. Serve with your favorite starch and vegetable. 

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