INGREDIENTS FOR THE SAUCE

• Balsamic vinegar
• ½ lb. fresh, Washington cherries; seeds removed
• 3 leeks; green part removed
• 1 cup chicken broth or stock
• 2 Tbs. unsalted butter
• ½ tspn. each salt and pepper
• 1 small sprig fresh thyme
• Asparagus
• Cremini mushrooms

INSTRUCTIONS

Place washed cherries in small pan and add enough balsamic vinegar to just cover the cherries. Bring to a gentle boil, reduce heat to simmer, and cook for 15-20 minutes, until cherries are soft. Remove from heat and reserve.

Slice leeks into ¼” slices. Place in small pan, adding butter and the sprig of thyme. Add chicken stock or broth, just enough to cover the leeks. Season with salt and pepper. Cover leek mixture with grease-proof paper or lid, bring to a gentle boil and cook until leeks are soft. Remove from heat and reserve.

Wash asparagus and peel stalks if woody. Blanch asparagus in boiling salted water for one minute. Drain and refresh in ice water to maintain color. Remove from ice water, drain, and place on paper towel to dry.

For the cremini mushrooms, simply wash, cut into pieces, and dry on kitchen towel.

INGREDIENTS FOR THE SALMON

• 1, 4-5 oz. wild salmon fillet
• 2 Tbs. unsalted butter
• 1 Tbs. canola oil 1 Tbs. shallots; chopped
• 1 garlic clove; chopped
• ¼ tspn. kosher salt
• Juice from ½ fresh lemon
• Extra virgin olive oil

INSTRUCTIONS

Warm sauté pan, add a small amount of canola oil. Add cremini mushrooms, season with salt and pepper, and sauté until brown. Add the shallots and garlic, cook for one minute. Adjust seasoning to taste. Next add cooked, blanched asparagus and leeks. Cook one minute. Add the butter, mix through, remove from heat, and reserve.

Warm a separate sauté pan, adding some canola oil. Season salmon with kosher salt. Sear fish in pan over medium heat for 3-4 minutes. Fish should be medium rare to medium. Add butter to pan, brown slightly, then add fresh lemon juice. Remove from heat. Baste fish with the lemon butter mixture off the heat for 1 minute. Set aside.

Using desired plate, spoon the asparagus/leek/mushroom mixture on to the plate. Dress balsamic cherries around the edge of the asparagus mixture. Place wild salmon on top of asparagus mixture. Sprinkle with some sea salt and a dash of extra virgin olive oil. Enjoy!