Vanilla Salmon With Wild Mushroom Fricassee
- Ready In:
- 50mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 4 (5 ounce) boneless skinless salmon fillets
- 1 vanilla bean, split open
- olive oil, as needed
-
For the mushroom fricassee
- 4 tablespoons unsalted butter
- 1⁄4 cup thinly sliced chanterelle mushroom
- 1⁄4 cup thinly sliced shiitake mushroom
- 1⁄4 cup thinly sliced cremini mushroom
- 1 bunch large asparagus
- salt and pepper, as needed
-
For the red wine reduction
- 1 (750 ml) bottle merlot
- 1 cup port wine
- 2 ounces unsalted butter, chilled
- olive oil, as needed
directions
- Preheat the grill to 375°F.
- Place the salmon in a mixing bowl with the vanilla bean and olive oil.
- Marinate for 1 hour under refrigeration.
- Season with salt and pepper.
- When ready, grill the salmon for 4 minutes on each side.
- In a large skillet, melt the butter over medium heat.
-
For the mushroom fricassee:
- Add the sliced mushrooms and asparagus, and saute until asparagus is just beginning to brown.
- Season with salt and pepper.
-
For the red wine reduction:
- Pour the red wine into a medium sauce pot and reduce by half.
- Add the port and reduce by half again.
- Slowly whisk in butter.
- Season with salt and pepper.
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RECIPE SUBMITTED BY
dojemi
United States