Vanilla Salmon With Wild Mushroom Fricassee

Total Time
50mins
Prep 20 mins
Cook 30 mins

From Chef Ray McCue from the N.Y. City restaurant 2 West, as shown of The Today Show (6/8/05).

Ingredients Nutrition

Directions

  1. Preheat the grill to 375°F.
  2. Place the salmon in a mixing bowl with the vanilla bean and olive oil.
  3. Marinate for 1 hour under refrigeration.
  4. Season with salt and pepper.
  5. When ready, grill the salmon for 4 minutes on each side.
  6. In a large skillet, melt the butter over medium heat.
  7. For the mushroom fricassee:.
  8. Add the sliced mushrooms and asparagus, and saute until asparagus is just beginning to brown.
  9. Season with salt and pepper.
  10. For the red wine reduction:.
  11. Pour the red wine into a medium sauce pot and reduce by half.
  12. Add the port and reduce by half again.
  13. Slowly whisk in butter.
  14. Season with salt and pepper.

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