Salmon With Wild Mushroom Ragout
- Ready In:
- 33mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 4 tablespoons butter, plus
- 2 tablespoons melted butter
- 5 shallots, minced
- 18 ounces wild mushrooms, can be mixed
- 3⁄4 cup bottled clam juice
- 3⁄4 cup dry white wine
- fresh lemon juice
- 3 tablespoons whipping cream
- 1⁄2 teaspoon dried tarragon
- 6 salmon fillets
directions
- Melt the 4 tbsp butter in a large skillet over med. heat. Add the shallots and saute 2 minute Increase heat to med-high. Add mushrooms and saute until beginning to brown, about 8 minute
- Add clam juice and wine. Boil until liquids are syrupy and almost evaporated, about 20 minute
- Add cream and boil until thickened, about 1 minute Mix in tarragon, season with salt and pepper.
- Preheat broiler or grill. Place salmon skin side down on rack. Brush with lemon juice, then the melted butter. Broil or grill, without turning, until just cooked through, about 7-8 minutes. Transfer to plates. Spoon mushroom mix over the top.
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RECIPE SUBMITTED BY
I live in Minneapolis with my husband and our dog Dexter. We just got married in Oct. of 2006 and live in an old house that we remodeled ourselves and turned into a duplex. He's a med student and is just starting his residency in family practice. I'm an adult mental health case manager. My job is super-stressful and takes up most of the brain power that I have in a day, but cooking is relaxing to me, and I love trying new combinations of foods.
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