Scott Mason
Chef/Owner Ketchum Grill, Enoteca and Town Square Tavern, Ketchum, ID
ketchumgrill.com | ketchumtavern.com | ketchumenoteca.com
Scott and his family are celebrating 25 years at Ketchum Grill this year! And Ketchum is abuzz with excitement over the Mason family’s two new restaurants Enoteca and Town Square Tavern. But when you love food as much as Scott, his wife Ann, and their daughters, one restaurant isn’t enough. About green beans, Scott says, “My favorite green beans are the Blue Lake variety. They grow well in the Wood River Valley and often they don’t make it to the table because they are just great to eat right from the vine. Always look for the tender young beans that are not too large. Mature beans tend to be fibrous and tough.”
Bringing the best of summer together is easy when one starts with wild salmon. While morels are often a springtime mushroom, our altitude can often produce crops into July. This is a perfect outdoor meal that’s easy to prepare and quick to cook.
Serves 4
Salmon
- 4 portions salmon (we use Pride of Briston Bay) with skin off, seasoned with salt and pepper and brushed with olive oil
Grill to medium rare or medium on high or medium high heat.
Green bean-Anise Root Salad
- 1 anise root
- 1 lb fresh green beans
- ½ lb fresh morels
- 2 tbsp olive oil
- 1 shallot, diced
- Salt
- Ground pepper
In a pot of salted boiling water, blanch green beans for two minutes. Remove green beans and quickly place in very cold water. When cold, remove from water and set aside. Sauté fresh morels with olive oil and shallot. Then season with salt and pepper and set aside. Shave anise root very thinly on a mandolin or Asian slicer. Mix all the above prepared salad ingredients with the salad vinaigrette.
Orange Hazelnut Vinaigrette
- zest from 1/2 orange
- juice from 1/2 orange
- 2 tbsp white wine vinegar
- 1/2 shallot diced
- 1/3 c hazelnut oil
- Pinch salt
- Pinch fresh ground pepper
In a small jar or covered container, place all vinaigrette ingredients and shake. Use to dress salad.
Red Wine Reduction
In a pot over low to medium heat evaporate 2 cups of inexpensive red wine until 1/4 cup remains. Add 1 tbsp of clover honey and stir to incorporate and set aside to cool. Use as a plate garnish or drizzle on grilled salmon.
Garnish
One lemon sliced very thin for decorative garnish.
Assembly
Place Green Bean-Anise Root Salad on plate, top with salmon, place morels around, and drizzle red wine reduction on the salmon or as a plate garnish.