Salmon with Basil Mushroom Sauce
Ingredients
4 6-ounce boneless skinless salmon fillets
1/4 pound mushrooms
4 tablespoons unsalted butter
1/3 cup fish stock
3 tablespoons whipping cream
1/3 cup heavy cream
1/3 cup loosely packed, finely shredded basil
4 fresh basil leaves for garnish
Preparation
1
Cut the mushroom stalks even with the caps and slice 1/8-inch thick
2
Heat the butter in a 12-inch stainless steel sauté pan; add the mushrooms, and sauté on high heat, tossing all the time, until light golden brown.
3
Add the fish stock, wine, and salmon. Cover and gently simmer for 7 to 10 minutes until the salmon is cooked through. To check if it is ready, insert a small sharp knife into the thickest part of each fillet to check if it is cooked through. Be careful not to over-cook or the salmon will be dry.
4
Remove the salmon from the pan with a slotted spatula. Keep the fillets warm
5
On a high heat, reduce the pan juices to a light syrupy consistency. Add the cream and shredded basil and continue to reduce until the mixture is thick enough to coat a spoon. Add any juices that have accumulated from the salmon and continue to reduce for a minute more. Add salt and freshly ground pepper to taste.
6
Arrange the salmon on four dinner plates and spoon the sauce on top. Garnish each fillet with a basil leaf.
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About
This Salmon with Basil Mushrooms Sauce that I have here is an adaptation of the dinner we had. One skillet preparation and always a success.
Tips:
- I used skinless salmon, however, you can use skin-on fish. When adding the skin-on salmon to the skillet make sure the skin is side up.
- Use good quality white wine. My rule of thumb: I drink it, I cook with it. Of course, keep the price into consideration too.
- Cremini mushrooms are excellent with it. White mushrooms, shiitake and if you want to step on the wild side, Chanterelle are the perfect pairing.
- Sole, cod, halibut may substitute the salmon
- Slice the basil at the last minute therefore not giving it the chance to turn dark too soon.
Yield:
4
Added:
Thursday, October 29, 2020 - 2:10pm
