Seared Salmon with Mushroom-Wine Sauce

By khojnicki

Ingredients

• 1 lb assorted fresh mushrooms
• 3 tbsp unsalted butter
• 2 tbsp minced shallot
• 2 tbsp chopped fresh tarragon
• 2 tbsp chopped fresh parsley
• Kosher salt and freshly ground black pepper
• 1/4 c smooth red wine
• 2 tsp sherry vinegar
• 4 skinless salmon fillets, about 6 oz. each
• 1-2 tsp canola oil

Preparation

Step 1

Preheat the oven to 450 degrees F.

Prepare the mushrooms by cutting them into 3/4" pieces

In a large frying pan over medium high heat, melt the butter. Add the shallot and saute until it starts to softened, about 30 seconds. Add the mushrooms, tarragon, parsley and 1/2 tsp salt and a few grinds of black pepper and saute until mushrooms are soft, 2-3 minutes. Add the wine, cover and reduce to low and cook, stirring once or twice until the mushrooms are tender, about 10 minutes. Uncover the pan and stir in the vinegar. Simmer the mixture for 1 minute longer to blend the flavors and remove from the heat.

Season the salmon on both sides with salt and pepper. Heat a large, heavy ovenproof frying pan over high heat for 2-3 minutes. Add the oil and swirl and coat the pan lightly. Place the salmon fillets, skinned side down, in the pan and sear for 2 minutes without turning. Transfer the pan to the oven and roast until the salmon is lightly firm to the touch and is opaque throughout when tested with a knife tip, about 6 minutes.

Divide the salmon evenly among warmed individual plates, and spoon the mushrooms on top or alongside, dividing evenly. Serve right away.