Recipes Salmon with Oyster Mushrooms and Peppers 4.0 (4,820) Add your rating & review During the summer, Maria Hines, chef and owner of Tilth, gets heirloom peppers from one of her favorite farmers, Billy Allstot. She'll sometimes add a silky red pepper puree to accompany this wild salmon dish, but here she goes without for simplicity. More Salmon Recipes By Maria Hines Maria Hines Why Because she's obsessed with finding the best fish, meat and produce, and smart in how she uses them in her extraordinary Pacific Northwestern menu: She finds three ways to serve tomatoes with her luscious cod. Born Bowling Green, OH; 1972. Education Culinary program at Mesa College, San Diego, CA. Experience George's at the Cove in La Jolla, CA; L'Essentiel in Chambéry, France; Eleven Madison Park in New York City. Why she became a chef "I remember peeling carrots at my first restaurant job, and thinking, 'I can't believe someone would pay me to peel carrots. It's so fun.'" Pet peeve Cooks who slouch. "I know it's tedious to deleaf a case of parsley, but when you're in the kitchen, you need to look like you're working, not hanging out." Favorite farmer "I love Linda Neunzig, who owns Ninety Farms [in Arlington, WA]. I told her I wanted squash the size of her little daughter's hand. And it comes in that way each day." Favorite childhood dish Her mom's macaroni and cheese. "It's what we had for lunch when she let me play hooky from school." Pre-marathon training diet "I did a recipe for Runner's World on the best training dish with tuna, pasta and tomatoes. But what I really ate before the Seattle Marathon was beer, bourbon and doughnuts." Won Best New Chef at: Earth & Ocean; Seattle Food & Wine's Editorial Guidelines Updated on May 24, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Cedric Angeles Total Time: 45 mins Yield: 6 Ingredients 3 tablespoons unsalted butter 1 large white onion, thinly sliced 2 red or yellow bell peppers, sliced 1/2 inch thick 1/2 pound oyster mushrooms, thickly sliced 2 garlic cloves, minced 1/4 cup dry white wine 1/4 cup finely chopped flat-leaf parsley Salt and freshly ground pepper 1 tablespoon extra-virgin olive oil Six 8-ounce salmon fillets, with skin Lemon wedges, for serving Directions Preheat the oven to 450°. In a large skillet, melt the butter. Add the onion and cook over moderate heat, stirring frequently, until softened, about 6 minutes. Add the bell peppers and cook until just softened, about 5 minutes. Add the mushrooms, garlic and wine and cook, stirring occasionally, until the mushrooms are tender and just beginning to brown, about 8 minutes. Stir in the parsley, season with salt and pepper and keep warm. Heat a very large ovenproof skillet until hot. Add the olive oil and swirl the skillet to coat. Season the salmon fillets with salt and pepper and add them to the skillet, skin side down. Cook the salmon over high heat until the skin is crisp, 3 minutes. Turn the fillets, transfer to the oven and roast for 10 minutes, until just cooked through. Spoon the mushrooms and peppers onto plates, top with the salmon, skin side up, and serve with the lemon wedges. Suggested Pairing An aromatic Spanish white is lovely with rich fish like salmon. Rate it Print