Slow-Baked Salmon With Wild Mushrooms And Corn

• 4 6-oz salmon fillets
• 1/2 bunch of lemon thyme
• 6 ears of corn, husked
• salt, pepper and tapatio (or tabasco) to taste
• 1 lb fresh assorted wild mushrooms (eg chanterelles, porcini, morels), cleaned and torn apart into bite size pieces
• 1 garlic clove, mined
• 1 shallot, minced
• aged sherry vinegar
• 1/2 bunch chives, chopped

1. Preheat over to 200F (~100C).
2. (1) Arrange salmon on a bed of lemon thyme in a nonstick baking dish, then
3. (2) top salmon with remaining thyme.
4. (3) Bake at 200F for 45 minutes or until rare.
5. (4)Meanwhile, grate two ears of corn into a small heavy-bottomed saucepan and
6. (5) season with salt, pepper and tapatio.
7. (6) Cook corn over low heat until reduced slightly to consistency of a light sauce (because i chopped canned corn instead of grating corn on cob, i had to add some water and olive oil and used potatoe masher to make it more saucelike); set aside.
8. (7) In a separate nonstick pan, saute mushrooms with garlic and shallot until golden brown, then
9. (8) add a few drops of sherry vinegar.
10. (9) Remove remaining corn from cob and saute it in olive oil until tender.
11. (10) Combine cooked mushrooms and corn with chives.
12. (11) Remove thyme from salmon fillets and plate each with a serving of vegetables.
13. (12) Spoon corn sauce over fish and serve.

salmon, thyme, corn, salt, mushrooms, garlic, shallot, aged sherry vinegar, chives

Taken from www.epicurious.com/recipes/member/views/slow-baked-salmon-with-wild-mushrooms-and-corn-50016163 (may not work)