Salmon with Chantrelles
Yield
4 servingsPrep
10 minCook
25 minReady
40 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
butter, unsalted
|
|
| 12 | ounces |
mushrooms
sliced |
|
| Salmon | |||
| 24 | ounces |
salmon fillets
|
|
| ¾ | cup |
fish stock
|
|
| ¼ | cup |
white wine
|
*
|
| 1 | tablespoon |
shallots
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
butter, unsalted
|
|
| 346.8 | ml/g |
mushrooms
sliced |
|
| Salmon | |||
| 693.6 | ml/g |
salmon fillets
|
|
| 177 | ml |
fish stock
|
|
| 59 | ml |
white wine
|
*
|
| 15 | ml |
shallots
chopped |
|
Directions
In a large skillet, melt butter over medium heat.
Add chantrelles. Cover with a buttered round of waxed paper and lid.
Cook 5 minutes until tender.
Remove chantrelles with a slotted spoon, reserving pan juices.
Set chantrelles aside.
Poached Salmon: Add salmon, stock, wine, and shallots to pan juices in skiller.
Bring to a boil. Reduce heat to medium-low.
Cover and simmer 10 to 12 minutes until fish flakes in center of thickest part when tested with a fork.
Using 2 spatulas, carefully turn fish over halfway through cooking time.
Remove salmon with a slotted spatula, reserving pan juices.
Cover salmon and keep warm.
