PAN FRIED SPRING SALMON
With Shitake mushroom cream, served with your choice of rice and vegetable (Dinner for 4)
1. Pre-heat oven to 350C, pull salmon from fridge to counter and allow to reach room temp.
2. Make sauce:
a. 2 TBSP butter
b. 12 oz. Shitake mushrooms, stemmed, thinly sliced
c. 2 medium shallots finely diced
d. 1 clove garlic minced
e. 2 TBSP white win
f. 1 TBSP lemon juice
g. 1 TBSP Dijon mustard
h. 1 TSP dried tarragon
i. 1 TSP sherry vinegar
j. 1 CUP heavy cream
k. Salt & pepper
3. In a medium sauce pan over medium heat, melt butter and add mushrooms, shallot and garlic. Sauté 1 minute. Add the liquid ingredients and bring to a gentle simmer. 5-8 minutes alter, season with salt & pepper and keep under lid until salmon is ready to serve.
a. Heat large skillet over medium high heat and add 2 TBSP of each olive oil and butter.
b. When butter has finished bubbling, pan will be hot enough.
c. Salt & pepper both sides of 4, 6 oz. spring salmon filet steaks, skin removed.
d. Lay fish gently away from your body into pan and cook for 1 minute per side before moving pan into pre-heated oven.
e. 4-5 minutes for medium done
5. Serve fish immediately on a bed of steamed rice and green vegetable with Shitake cream spooned generously over top of fish