Slow Roasted Salmon with Portobello Mushrooms Glazed with Balsamic Vinegar and Apple Salad
Prepared by Sarah Stegner
Chef, The Dining Room at The Ritz-Carlton Chicago (A Four Seasons Hotel)

Serves 8 - 10
Ingredients:

1 salmon (9-12 lbs.) scaled, trimmed and deboned
2T olive oil
salt
fresh ground white pepper

Method:
Preheat the oven to 225. Shape salmon on a greased baking sheet. Brush the salmon with olive oil and sprinkle with salt and pepper. Bake for 20 to 25 minutes. Carefully transfer to a large serving platter using 2 spatulas. Serve warm.
Apple Salad Vinaigrette
Ingredients:

1 3/4 cups rice wine vinegar
_ c honey
2T grain mustard
salt
fresh ground white pepper
4 cups sliced apples (core and remove seeds)
_ c chervil (loosely packed)
_ c chive batons (loosely packed)
_ c pumpkin seeds
_ c candied red onions (recipe to follow)
2T olive oil
Method:
Mix the rice wine vinegar, honey and mustard together with a pinch of salt and fresh ground white pepper. Add the apples. At the last minute, before serving, drain any additional vinaigrette away from the apples (save for future use). Add the chervil, chive batons, pumpkin seeds, candied red onions and olive oil.
Portobello Mushrooms Glazed with Balsamic Vinegar
Ingredients:
6 portobello mushrooms (underside and stem removed) cut into quarters
5T olive oil
1/8 t. salt
_ t. fresh ground black pepper
_ c minced shallots
1T chopped fresh thyme
drizzle of 25 year-old balsamic vinegar
Method:
In sauté pan cook the mushrooms a few minutes on each side in olive oil over medium heat. Season with salt and pepper. Add the shallots. When they are tender add the balsamic vinegar and fresh thyme.
Candied Red Onions
Ingredients:

_ c finely diced red onion
1 c red wine vinegar
_ c sugar
Method:
In a small pan over low heat, simmer the onions, vinegar and sugar until the onions are tender and the liquid forms syrup.