Kiwilimón

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Kiwilimón

Salmon with Wine and Mushroom Sauce

Name: Salmon with Wine and Mushroom Sauce
Prep time: 30 min
Cook time: 30 min
Yield: 4
Cuisine: Internacional
Ingredients: 4 salmon fillets, (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; to taste black pepper, to taste

30 mins

Half

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Kiwilimón

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This rich sealed salmon is accompanied by a sauce with mushrooms, wine, echalot and butter.

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Ingredients

4 portions

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Preparation

Pre-heat the oven to 200 degrees Celsius.

Clean the mushrooms and cut them into 2cm pieces.

In a pan over medium heat melt the butter. Brown the echalots 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 and reduce the heat to low and cook for 10 minutes or until the mushrooms are tender. Uncover the pan and add the sherry. Boil the mixture 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 with the skin facing down and seal for 2 minutes. Pass the pan to the oven and cook for 5-6 more minutes or until the salmon is opaque when you cut it.

Serve the steaks on your plates and add 3-4 tablespoons of the mushroom sauce on each one.