Salmon with Wine and Mushroom Sauce
This delicious seared salmon is accompanied by a sauce with mushrooms, wine, shallots, and butter.
Reviewed by Editorial Team of Kiwilimón
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3 comentarios
Ingredients
4
Servings
- 4 salmon fillet, (150 g each)
- 400 grams chanterelle mushroom
- 1/4 cups red wine
- 2 tablespoons sherry
- 2 tablespoons canola oil
- 3 tablespoons unsalted butter
- 2 tablespoons shallot, chopped
- 2 tablespoons fresh tarragon, chopped
- 2 tablespoons fresh parsley, chopped
- pepper, to taste
Preparation
30 mins
0 mins
Medium
- Preheat the oven to 200 degrees Celsius.
- Clean the mushrooms and cut them into 2cm pieces.
- In a medium pan, melt the butter over medium heat. Sauté the shallots for 30 seconds and add the mushrooms, tarragon, parsley, and season with salt and pepper. Cook for 3 minutes.
- Add the wine, cover the pan, reduce the heat to low, and cook for 10 minutes or until the mushrooms are tender. Uncover the pan and add the sherry. Bring the mixture to a boil for 1 more minute.
- Season the salmon fillets with salt and pepper.
- Heat the oil in a pan over high heat. Place the salmon fillets skin-side down and sear for 2 minutes. Transfer the pan to the oven and cook for an additional 5-6 minutes or until the salmon is opaque when cut.
- Serve the fillets on their plates and add 3-4 tablespoons of the mushroom sauce over each one.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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