Grilled Salmon with Gravenstein Apples and Wild Mushrooms Recipe Courtesy of Executive Chef Ercolino Crugnale, The Lodge at Sonoma, www.thelodgeatsonoma.com

4 Each Salmon Filets, about a 1/2 Lb each
1 Tspn Freshly Ground Pepper
1/2 Tspn Salt
2 Tbsp Unsalted butter
1 Cup Wild or Domestic Mushrooms, trimmed and sliced
2 Tbsp Parsley, chopped
1 Tspn Fresh Thyme, chopped
1 Each Garlic Clove, small and minced
2 Each Apples, peeled, cored, and cut into wedges
3 Tbsp Ver Jus
2 Tbsp Dry White Wine (ex: Sauvignon Blanc)
Zest of 1 Lemon
Salt and Freshly Ground Black Pepper, to taste

Season the salmon filets with the lemon zest, freshly ground pepper, and salt. Grill over moderate heat for about 4 minutes per side. Keep warm. Meanwhile, in a large sauté pan, melt the butter over medium high heat. Add the mushrooms, parsley, thyme and garlic and sauté for 4 minutes, stirring frequently. Add the apples and sauté for three minutes more. Stir in the verjus and white wine and cook for about 4-5 minutes, or until reduced slightly. Season to taste.

To serve, divide the mushroom-apple mixture amongst the plates. Arrange the fish on top and garnish with thyme spring.