Salmon With Red Wine-Morel Sauce

Calories 303 Fat 13 g Saturated fat 3 g Cholesterol 69 g Carbohydrates 7 g Dietary fiber 1 g Protein 31 g Sodium 458 g

Salmon With Red Wine-Morel Sauce
Salmon With Red Wine-Morel Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1 1/2-ounce package dried morel or porcini mushrooms

  • 1

    cup boiling water

  • 2

    teaspoons cornstarch

  • 2

    teaspoons plus 1 tablespoon extra-virgin olive oil, divided

  • 1/3

    cup finely chopped shallots

  • 3/4

    cup dry red wine

  • 1

    cup seafood stock, or bottled clam juice (see Note)

  • 1

    teaspoon butter

  • 1-2

    teaspoons lemon juice

  • 1/2

    teaspoon salt, divided

  • 1/2

    teaspoon freshly ground pepper, divided

  • 1 1/4

    pounds wild-caught salmon fillet, skinned (see Tip) and cut into 4 portions

Directions

Combine mushrooms and boiling water in a small bowl. Soak until the mushrooms are softened, 12 to 15 minutes. Strain the soaking liquid through a paper towel-lined sieve into a bowl. Rinse the mushrooms; finely chop. Stir together 1 tablespoon of the soaking liquid and cornstarch in a small bowl. Heat 2 teaspoons oil in a large skillet over medium heat. Add shallots and cook, stirring, until softened, about 2 minutes. Add the mushrooms and cook for 1 minute more. Stir in wine and cook, stirring, until reduced to about 1/2 cup, 2 to 3 minutes. Add the remaining soaking liquid and seafood stock (or clam juice) to the pan. Bring to a simmer and cook until the sauce is reduced to 1 1/2 cups, 10 to 14 minutes. Stir the cornstarch mixture and stir it into the simmering sauce. Cook, stirring, until slightly thickened, 1 to 2 minutes. Remove from the heat and stir in butter, lemon juice and 1/4 teaspoon each salt and pepper. Meanwhile, season salmon with the remaining 1/4 teaspoon each salt and pepper. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the salmon and cook until just cooked through, 3 to 5 minutes per side. Serve with the mushroom sauce.

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