Featured Guest Chef Tyler Dulmage, Filet of Salmon bathed in A Shitaki Mushroom broth over Soba noodles with a Zucchini, Roasted Red Pepper and Shaved Apple Salad in a Citrus Vinegarette

Several years ago my son Tyler was fortunate enough to work in the kitchen of one of Woodstock Vermont's top restaurants as a sou chef.  Since then he has worked summers and holidays for this chef. Tonight he wanted to prepare dinner.
Ingredients:

Fillet of Salmon cleaned and skinned

Ginger diced                     Salt and pepper
Fish Sauce                        1/2 onion
Soy Sauce                        1/4 cup of Mirin
Water                                Shitaki Mushrooms

chicken stock                    Stems of Mushrooms

garlic

Roasted red pepper                       Grapeseed Oil
zuchinni                                          Pepper
apple                                              lemon Juice
salt                                                 Rice Vinegar
Soba noodles
Cover 2 peppers with oil, salt, pepper, and bake at 350 for 30 minutes. Remove pan from oven and cover with tin foil. Cool peppers, peel skin, and discard seeds when cool. Slice thin strips of the roasted peppers  and raw Zuchinni and grate your apples. Mix 3 tblsp of lemon juice with 1/4 of grapeseed oil. Add salt and pepper and mix in a bowl with your vegetables. Cover and put in the fridge.

Ginger Broth

Add 6 cups of water, 6 cups of chicken broth, 4 ounces of cubed ginger, shitake stems, raw onion, salt, pepper, fish sauce, small piece of salmon, soy sauce, garlic, and mirin. Cook on low heat for 2 hours.


Salmon

Salt and Pepper Salmon and heat up grape-seed oil in a pan till smoldering. Place Salmon fillets on hot pan for 50 seconds. Flip Turn off heat and put in oven at 325 degrees for 15 minutes.
Boil Soba noodles drain oil to prevent from sticking.

Heat up broth and place shitake mushrooms in boiling broth for 2 minutes and turn off heat.

Put noodles in the bowl, cover with mushrooms and broth, place salmon on top and cover with more broth and garnish with cilantro.

Bon Appetite!