Grilled California Wild King Salmon and Cremini Mushroom Skewers with Lentil Salad and Whole Grain Mustard Vinaigrette

Wine Pairing: 2016 Robert Mondavi Winery Pinot Noir Reserve, Carneros, Napa Valley

Watch the demonstration of this recipe

Serves 4


1 ½ # wild king salmon fillet, cut into 1 ½ oz pieces
1 ½ # cremini mushrooms, cleaned and stems removed
20 ten-inch bamboo skewers
¼ cup grapeseed oil or other neutral oil
Salt and pepper to taste
1 T flaky sea salt, such as Maldon

Lentil Salad
1# French green lentils
1 cup yellow onion, small dice
6 cloves of garlic, minced
1 cup carrots, small dice
1 cup celery, small dice
1 bunch Italian parsley, washed and chopped
6 Easter Egg radishes, shaved thin and stored in ice water
4 scallions, thinly sliced and stored in ice water
2 quarts vegetable stock or water
2 bay leaves
1 bunch English thyme
2 T grapeseed oil
Salt and pepper to taste

Whole Grain Mustard Vinaigrette
½ cup whole grain mustard
½ cup + 2 T red wine vinegar
1 cup grapeseed oil
1 shallot, minced
Pinch of salt


Soak the skewers in water for 2 hours or overnight. Using 2 skewers, skewer the salmon pieces 3 or 4 to a set of skewers. Using 2 will help the salmon stay on the skewer. Skewer the mushrooms 4 or 5 per skewer. They should be fine with a single skewer. Refrigerate until ready to grill.

Lentil Salad
Spread the lentil out on a sheet pan and check for rocks or other debris. Rinse the lentils under cold water for a minute. Heat a medium-sized soup pot and add enough oil to cover the bottom of the pot. Once the oil is hot but not smoking, add the chopped onion. Turn the heat to low and sauté for 3 minutes. Add the garlic and sauté an additional 2 minutes. Add the lentils and the stock or water. Tie up the bay leaves and thyme in cheese cloth or just add the bay leaves, to be removed later, and tie the thyme with butcher's twine, to be removed later. Bring the heat up to a simmer and simmer the lentils until just done, approx. 45 minutes. Once just cooked, add the carrots and celery and cook for 5 more minutes. Season with salt and pepper to taste, and transfer to a pan to cool. If preparing ahead of time, you can make the lentils the day before. The lentils can be at room temperature when you serve the dish, so if made ahead of time pull them out of the refrigerator 1 hour before serving.

Whole Grain Mustard Vinaigrette
Combine the shallot, mustard, and vinegar in a bowl and whisk to combine. Let the shallots macerate in the vinegar for 10 minutes. Then slowly whisk in the oil. The mustard will help the oil and vinegar emulsify. Season with salt and adjust acid to taste by adding more vinegar or oil. The dressing can be made ahead of time and will keep in the refrigerator for one week.

Finishing the Dish
Heat the grill and season the salmon and mushroom skewers with salt and pepper and a little oil. Once the grill is hot, cook the salmon skewers on each side for 2 minutes. Cook the mushrooms on each side for 3 minutes. Adjust the time as necessary to account for how hot the grill is and how done you want the salmon. 2 minutes on each side should get you a medium temperature.

If the lentils are in some liquid, drain it off and add the chopped parsley, shaved radish, and a couple of tablespoons of the vinaigrette. Taste, and adjust the salt and vinaigrette to your liking. Add the lentil salad to a large bowl or divide into 4 smaller bowls if serving individually. Top the salad with the salmon and mushroom skewers. Drizzle a little of the vinaigrette directly over the skewers and garnish with the flaky sea salt and scallions. Serve immediately. Bon Appetit!

Chef's Wine Notes
The 2016 Pinot Noir Reserve is full of bright red fruit, integrated mellow tannins, and refreshing acidity. The earthiness of the mushrooms pairs well with the spice characteristics in the wine, and the velvety texture of the wild salmon echoes the supple mouth-feel of the pinot noir. The mustard vinaigrette brings acidity to the dish, balancing the flavor of the salmon and the earthiness of the lentils and mushrooms and making it a great match for this fabulous wine.

Your Host
Liam Mayclem

Emmy Award winning radio & TV personality Liam Mayclem is best known as the host of EYE ON THE BAY on CBS 5 and as “The Foodie Chap” celebrating San Francisco Bay Area culinary stars daily on #1 KCBS Radio.

In keeping with a 50-year tradition, Robert Mondavi Winery will donate $10,000 to Napa Valley Unified School District's music programs.

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