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.


4.    Salmon: 

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