Something's fishy: Tasty wild salmon recipes

Salmon: Preheat oven to 375°F. Brush salmon filets with olive oil and season flesh side with salt and brown sugar. Arrange salmon filets skin-side down on the plank. Roast in the oven for 5-8 minutes to medium rare/pink in the middle.

Serve directly on the plank with Morel Pinot Noir sauce on the side.

Oregon Pinot Noir Morel Sauce: In a heavy  saucepan over medium heat ,combine wine, shallots ,thyme and stock and reduce to halve about 10-15 min add cream and reduce  for about 2 more minutes. Reduce heat to half and slowly whisk the soft butter into reduction until thoroughly incorporated. remove from heat strain through a fine mesh  sieve to remove solids
Season with salt and pepper add sautéed morels serve immediately.

1. Preheat oven to 350°F. Heat olive oil in a nonstick ovenproof sauté pan over medium-high heat.
2. Place filets flesh side down in the pan and sear until nicely browned, being careful not to burn, about 3 to 4 minutes.
3.Turn fillets over and place the pan in the preheated oven. Roast until the centers of the fillets are pearly white, about 5 minutes.

For Sauce:
1. In medium size pre- heated fry pan add olive oil and sauté Apples, Napa cabbage quickly stir a few times, about 2 -3 min.
2. Add fresh thyme leaves and sliced crisp bacon  
3. Finish with dry Riesling, season with salt and pepper  
4. Remove fish from oven and slowly stir in butter to sautee pan. Season with salt and pepper.
5. Drizzle Riesling butter over and around cabbage and apples.
6. Garnish with bacon slice