From: Chef Tom Douglas, Etta's Seafood, Seattle. Yield: 24 servings. 3 lb. shiitake mushroom caps, wiped clean as needed, olive oil ¾ cup minced shallot ¼ cup minced garlic 1 Tbsp. chopped flat leaf parsley 1 Tbsp. chopped fresh sage 1 Tbsp. chopped fresh rosemary 1 Tbsp. chopped fresh thyme 3 oz. balsamic vinegar 2 oz. fresh lemon juice to taste, kosher salt and freshly ground black pepper 12 lb. Aleutian King Salmon as needed for brushing, olive oil as needed, Rub With Love ...

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