Recipe by BecR
Elegant, fast, easy and delicious! This recipe is easily doubled, tripled etc. Serve with rice, a side salad, and a glass of wine! From "Solo Suppers" by Joyce Goldstein.
- 2 tablespoons unsalted butter
- 4 ounces fresh mushrooms, wiped clean and sliced
- salt & freshly ground black pepper
- 1 1⁄2 cups dry white wine (or dry white vermouth, or part wine and part water)
- 1 salmon fillet, skinned (about 6 ounces)
- 1⁄3 cup heavy cream
- 1 tablespoon chopped fresh tarragon (plus more for garnish)
- fresh lemon, quarters to serve
Directions See How It's Made
- In a small skillet, melt the butter over high heat. Add the mushrooms and saute until they give off some liquid, about 5 minutes. Remove from the heat and season to taste with salt and pepper.
- Pour the wine into a saucepan large enough to hold the salmon and bring to a simmer. Slip in the salmon, cover pan, and poach gently over low heat until the salmon tests done (it should appear opaque when pierced with the point of a knife), 8 to 10 minutes. Remove the salmon from the poaching liquid with a slotted skimmer and set aside on a warmed plate. Keep warm.
- Add cream and 1 tablespoon tarragon to the poaching liquid and reduce over high heat to a syrupy sauce. Add mushrooms and warm through. Spoon sauce over salmon and garnish with more tarragon and fresh lemon.
- Serve with rice and a glass of wine.