Salmon with Mushrooms

Salmon with Mushrooms

from cookingchatfood.com
35 min

Pan seared salmon topped with a simple mushroom sauce adds depth to the healthy fish. Pairs well with a Merlot or Pinot Noir.

Ingredients

  • 2 tbsp butter
  • 1 medium shallot, finely chopped
  • 1 tbsp olive oil
  • 1 clove garlic, minced
  • 10 oz button mushrooms, sliced
  • 6 crimini mushrooms, sliced (or other wild mushroom)
  • 1/4 cup red wine
  • 1/2 teaspoon dried thyme or herbes de provence
  • salt and pepper to taste
  • 12 ounces or more wild salmon fillet
  • 1 1/2 tbsp canola oil

Directions

  1. 1

    . Heat 1 tablespoon butter plus 1 tablespoon olive oil in a sauce pan or skillet over medium heat. When melted, add the shallot, cook until it begins to soften, about 3-4 minutes. Add the garlic and cook for a another minute.

  2. 2

    along with salt and pepper to taste. Cook for about 5 minutes, until the mushrooms begin to soften.

  3. 3

    and the thyme, cook for about 5 more minutes, until the wine has been reduced by about 1/2 and the mushrooms are fully cooked.

  4. 4

    by melting in another tbsp of butter, and stirring to incorporate it into the sauce. Turn the heat down to very low and cover to keep warm as you cook the salmon.

  5. 5

    by heating the canola oil in a skillet on medium-high. When the pan is good and hot, add the salmon, skin side down. Sprinkle a little extra oil on top along w a touch of salt. Don’t touch the fish for about 4 minutes.

  6. 6

    After searing the salmon on the skin side for 4 minutes, flip the fish with a spatula. Cook on the flesh side for another 2 to 3 minutes. Remove salmon from heat and let it rest for a few minutes covered loosely with foil. The fish should still be very moist and have a dark orange color inside.

  7. 7

    Cut a portion of salmon for each person, and served topped with some mushroom sauce.