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Recipe of Salmon with Wine and Mushroom Sauce
Recipe

Salmon with Wine and Mushroom Sauce

30 mins
Half
135
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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
  • 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

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.

PRESENTATION

Decorate your dish with tarragon.

TIPS

If you do not have fresh mushrooms you can use dehydrated mushrooms, just cook them in chicken broth for 10 minutes and remove to hydrate them.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (3)
Guillermo Rodriguez
23/09/2014 11:56:15
LA RECOMIENDO Qué delicia de plato fuerte.
maria lira
29/07/2014 18:39:37
,Muy buena La prepararé!!!!!!!!!!!!!!
Vianey Bautista
11/06/2013 02:32:38
Rica y sencilla

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