Vanilla Salmon With Wild Mushroom Fricassee

"From Chef Ray McCue from the N.Y. City restaurant 2 West, as shown of The Today Show (6/8/05)."
 
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Ready In:
50mins
Ingredients:
13
Serves:
4
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ingredients

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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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