Ingredients:

• 6 Copper River King Salmon portions, 6.5 oz each
• 6 ea portabello mushrooms
• 6 fl oz Balsamic Rosemary Marinade
• 18 sprigs blanched and shocked asparagus, 2-3 each
• 2 oz sliced 1/16" (4-5 each) pickled relish
• 1 lb purple potatoes, 3 oz per person
• 3/4 tsp kosher salt and pepper mix
• 2 fl oz butter sauce
• 6 Tbsp. balsamic glaze, 1 Tbsp. per person

Preparation:

Salmon and mushrooms need to be pre-marinated 15-20 minutes prior to cooking.

Season salmon with 1/2 tsp salt and pepper mix and place on grill to cook through and soften. Remove salmon and mushrooms from grill and baste with additional marinade ensuring bits of herbs and garlic adhere to both. Both should be juicy.

Slice mushrooms into 6-8 pieces on the bias and shingle directly down the center of the plate. Place salmon on top of mushrooms. Lean asparagus around with tips up in an artful fashion. Randomly place radish around the salmon, leaning on the mushrooms.

Drizzle butter sauce around the salmon. Dab balsamic in three separate places in the sauce around the plate. Form three quenelles of potato and artfully place around the dish. Enjoy!