Great Northwestern Surf & Turf

See the video here!

2 Wagyu Top Sirloin Steaks (8 ounce)

2 Alaskan Copper River Salmon Fillets (8 ounce)

2 ears Yellow Sweet corn

8 Crimini Mushrooms

1 Vidalia Onion

12 Asparagus Spears

12 Elephant Garlic Scapes

1 Lemon

½ pound salted butter

2 tblspn Soy Sauce

2 tblspn Aged Balsamic Vinegar

2 tblspn Extra Virgin Olive oil

1 tblspn Garlic Paste

Grated Parmesan Cheese

1 Cedar Plank, soaked in water for 1 hour minimum

Coarse Kosher Salt

Fresh Ground Black Pepper

Here's a great dinner for two for Father's Day or any other day. Due to the fact this is the only time of year fresh Copper River Salmon is available I prepared it for Father's Day.

Start off by marinading the mushroom caps in the soy sauce, balsamic vinegar, olive oil, and 1/2 tablespoon of the garlic paste.  Slice the onion into four thick slices, discarding the ends, and put both the mushroom caps and onion slices on skewers.

Melt half of the butter in a pan and, after removing the silk from the corn, paint the corn liberally.

Now sprinkle both ears of corn with the parmesan cheese.  Place the husks back over the corn and wrap in foil.  Cook these on the grill for 40 minutes.

Peel the asparagus stalks and place them into a dish. Mix the remaining garlic paste with the remaining butter and pour over the asparagus. Allow to set to cool.

Sprinkle both sides of the steaks with coarse kosher salt.

Sprinkle the fillets with salt also. Go very light on these.

Now slice the lemon and place four slices on a well soaked cedar plank. Place the elephant garlic scapes into a steamer with 1/4 pound of the butter and steam for 40 minutes until the stalks are tender.

Place a full chimney of lit charcoal on the center of the grill. Set the ashtray to its lowest setting. Place the corn on the grill immediately after lighting the charcoal. Allow it to cook as the charcoal gets hot. Cook another 20 minutes while you place the other vegetables on the grill. I set the gas side of my grill to low and placed the wrapped corn in there to keep warm. After grilling the vegetables I did the same with them.

Raise the ash tray to its highest setting and position the cedar plank to the side on the gill and lightly sear the steaks over the hottest center section of your grill. Set the steaks to the right side and close the grill for 15-20 minutes to allow the salmon and steaks to cook.

Open the grill and return the steaks to the center allowing the flames to sear the entire outside of the steaks. Remove all items and plate sprinkling with some chopped chives for presentation. This goes well with a nice glass of your favorite white wine. Enjoy!