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Salmon in My Style

 

Salmon in My Style recipe
21

Yield

6

servings

Prep

10

min

Cook

40

min

Ready

1

hrs

Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
 

Ingredients

White wine sauce
2 tablespoons butter
3 shallots
chopped
*
3 large mushrooms
chopped
1 cup wine
white
*
2 cups fish fumet
*
1 cup cream
Fish
2 pounds salmon
filet
2 tablespoons butter

Directions

In a sauté pan heat the butter, then add the shallots, and mushrooms.

Cook briefly for about two minutes.

Add the wine and 1 cup of fish fume, cook about 5 minutes more.

Add cream to thicken (sauce should be more white than gray).

Reduce for 20 minutes, then strain through chinois.

Reduce again for 3 to 4 minutes more.

Sauce should be thick enough to coat a spoon.

Whip, add salt and pepper and reserve.

Slice the salmon from the boned fish at an angle, about 1 to 1½ inches thick.

Pound the fillets thin under a dampened plastic paper and store in parchment paper until ready to cook.

Salt the salmon lightly inside and out.

In a non-stick pan, heat 2 tablespoons of butter.

When the butter is hot, take the pan off the heat, place the salmon in the pan, return the pan to heat, and cook briefly.

Remove from heat, turn once, and place back on the heat.

Cook for three or four minutes more.

Take the pan off of the heat and turn the salmon one last time for the "cool side" to absorb some of the juices.

To serve, spoon sauce into a pool on a serving plate, place salad in center of the plate, and arrange salmon on the salad.

Garnish with red basil leaves.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 212g (7.5 oz)
Amount per Serving
Calories 36561% of calories from fat
 % Daily Value *
Total Fat 25g 38%
Saturated Fat 11g 55%
Trans Fat 0g
Cholesterol 130mg 43%
Sodium 138mg 6%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 63g
Vitamin A 12% Vitamin C 2%
Calcium 6% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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