- 2 1/2 pounds Alaska Glacier Seafoods skinless salmon fillets (organic), cut in 6 equal portions.
- 1/4 cup flour
- 4 tablespoons butter
- 2 cups sliced mushrooms
- 1 teaspoon minced garlic
- 1 cup dry white wine
- 4 teaspoons Dijon mustard
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 1/4 cup thinly sliced green onions, for garnish
- Cooked brown rice
Adapted from keyingredient.com
Preheat oven to 350'F
Dust fish with flour.
Melt butter in a frying pan over medium-high heat. Cook fish briefly on both sides until very lightly browned but not cooked through. Transfer to a greased 10-by-7-by-2-inch casserole.
Add mushrooms and garlic to the frying pan and cook, stirring, until softened. Add wine and mustard. Stir to loosen bits from the pan and pour mixture over fish. Cover and bake for 15-20 minutes, or until fish is cooked to taste.
While fish is baking, add cream to the ftying pan and boil over medium heat to reduce slightly. Pour in juices from the baked fish. Cook over high heat, stirring, until reduced to 1 1/2 cups. Add salt and pepper.
Spoon sauce over salmon, sp(inkle with green onions and serve with rice.
Makes 6 servings.
Tip: Try this recipe with Alaska Glacier Seafood halibut in place of salmon.