Salmon with Basil Mushroom Sauce
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. This work is licensed under the Creative Commons Attribution 3.0 Unported License. To view a copy of this license, visit http://creativecommons.org/licenses/by/3.0/
Ingredients
- 4 filets6-ounce boneless skinless salmon
- 0.25 poundmushrooms
- 4 tablespoonsunsalted butter
- ⅓ cupfish stock
- 3 tablespoonswhipping cream
- ⅓ cupheavy cream
- ⅓ cuploosely packed, finely shredded basil
- 4 piecesfresh basil leaves for garnish
Instructions
- 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.