SALMON WITH SAUTéED MUSHROOMS, SHALLOTS AND FRESH HERBS
You'll never want to cook salmon any other way after you make this. It steams above a pan of water in a low oven, resulting in a very moist piece of fish. The mushrooms are wonderful on top or on the side.
Provided by Martha Rose Shulman
Time 45m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 300ºF. Cover a baking sheet with foil and lightly oil the foil. Place the salmon on top. Season with salt and pepper. Fill a roasting pan with boiling water and place it on the oven floor.
- Place the salmon in the oven and bake until the fish flakes and white bubbles of protein appear on the surface, 10 to 20 minutes, depending on the size of the fillets. Remove from the heat.
- Meanwhile, cook the mushrooms. Heat a large, heavy frying pan over medium-high heat and add 1 tablespoon of the olive oil. When the oil is hot (you can feel the heat when you hold your hand above the pan), add the mushrooms and cook, stirring or tossing in the pan, for a few minutes, until they begin to soften and sweat. Add the remaining oil, turn the heat to medium, and add the shallots, garlic, and herbs. Stir together, add 1/2 teaspoon salt and freshly ground pepper to taste, and cook, stirring often, for another 1 to 2 minutes, until the shallots and garlic have softened and the mixture is fragrant. Add the wine and cook, stirring often and scraping the bottom of the pan, until the wine has just about evaporated. Taste and adjust seasonings. Remove from the heat.
- Serve the salmon with a spoonful of mushrooms on top or on the side.
Nutrition Facts : @context http, Calories 306, UnsaturatedFat 13 grams, Carbohydrate 12 grams, Fat 19 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 599 milligrams, Sugar 4 grams
GRILLED SALMON WITH MUSHROOM SAUCE
Grilled salmon topped with a mixed mushroom sauce for a simple yet elegant meal from the grill.
Provided by Cooking Chat
Categories Main
Time 20m
Number Of Ingredients 9
Steps:
- Make the sauce. Melt butter in a skillet over medium heat. Sauté shallot until it begins to soften, about 5 minutes.
- Stir in the mushrooms, cook for about 4 minutes until the mushrooms begin to sweat.
- Add the wine, and cook until the mushrooms are reduced by half, about 5 minutes. Turn off heat and stir in the cream. Add the tarragon or thyme, and pepper to taste. Cover to keep warm while grilling the salmon.
- Preheat a grill to medium high. Brush the salmon fillet with olive oil, and place the salmon on the grill skin side down. Grill covered for 4 minutes, then carefully turn the fish over to grill for another 2 to 3 minutes.
- Remove salmon to platter to rest. Gently reheat the sauce if needed as the salmon rests.
- Portion the salmon, and serve with a topping of the mushrooms sauce. Enjoy with a good Pinot Noir!
GRILLED SALMON WITH CORN AND MUSHROOMS
When I cook at home, I like to make simple, ingredient-focused dishes, and this grilled fish is one of my favorites. You can use any kind of wild salmon, but when you buy Wild King, you know it's going to be good.
Provided by Anita Lo
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Prepare the vegetables: Clean the mushrooms with a dry cloth, then cut off the stems (if using shiitakes) and cut into bite-sized pieces. Set aside. Peel the corn and remove the cornsilk. Then cut the kernels directly into a bowl, starting at the top of the husk and moving down.
- For the sauce: Preheat a dry skillet on high heat for 1 minute. While the pan is heating, prepare the tarragon by removing the leaves (save the stems for making stock), then finely chop. Trim the chives (save the ends for making stock), then finely chop. Set aside. Add oil to the heated skillet and add mushrooms. Season with salt and pepper and cook until lightly browned. Add the corn, followed by chicken stock or clam juice, and bring to a boil. Add butter while the sauce is boiling to emulsify and create a sauce. Season to taste with salt and pepper, then add the lemon juice. Add the herbs and set aside.
- Grill the salmon: Preheat grill on high heat with the lid on. Season salmon with salt and pepper and coat with oil on both sides. Scrape the grill clean and lightly swipe with an oiled rag. Place the fish on the grill, skin side down, and grill 2-3 minutes with the lid closed. Then use a large fork to flip and turn salmon 45 degrees to make cross hatching grill marks. (The salmon should not stick when it's ready to be flipped.) Cook 2-3 more minutes; salmon will be done when it's opaque in appearance and firm to the touch while translucent in the middle. Remove and set aside.
- Plate the dish: Divide the corn and butter sauce among 4 plates and top each with a piece of salmon. Spritz the salmon with lemon just before serving.
SALMON WITH LEMON-MUSHROOM SAUCE
The microwave makes this dinner super fast. This elegant entree blends lively flavors with tender, flaky salmon. Simple & Delicious Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place mushrooms and butter in a small microwave-safe bowl. Cover and microwave on high for 3-4 minutes or until mushrooms are tender, stirring twice. Add the lemon juice and seasonings., Place salmon in an 8-in. square microwave-safe dish; top with mushroom mixture. Cover and microwave on high for 4-6 minutes or until fish flakes easily with a fork. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 373 calories, Fat 24g fat (7g saturated fat), Cholesterol 115mg cholesterol, Sodium 290mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 35g protein.
CRISPY SALMON WITH MUSHROOM ORZO AND RED WINE SAUCE
Steps:
- In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add onions and saute for 5 minutes. Add wine, beef broth, thyme and 1bay leaf. Boil until liquid is reduced by 1 cup, about 35 minutes. Strain sauce into a small saucepan.
- Preheat oven to 350 degrees F. Place orzo on a rimmed baking sheet. Bake until golden brown, for about 20 minutes.
- Heat 2 tablespoons of oil in another heavy large saucepan over medium-high heat. Add shallots. Saute for 4 minutes. Add mushrooms. Saute until golden, about 10 minutes. Add orzo, chicken broth, and 1 bay leaf. Bring to a boil. Reduce heat to medium-low. Cook uncovered until orzo is tender and broth is absorbed, while stirring often, about 20 minutes. Add cream and tarragon. Simmer for 5 minutes, stirring occasionally. Season with salt and pepper.
- Heat 3 tablespoons oil in a heavy large nonstick skillet over medium-high heat. Sprinkle salmon with salt and pepper. Add to skillet and saute just until cooked through, about 3 minutes per side.
- Bring sauce to simmer. Add butter, whisk just until melted. Season with pepper. Spoon orzo onto 6 plates. Place salmon fillets on top of orzo. Serve with sauce.
HONEY SOY GRILLED SALMON WITH EDAMAME
The natural richness of salmon and it's high amount of Omega-3's makes it a great choice for a healthy meal that doesn't need much added fat. By stuffing a mixture of fresh herbs into the fillets, through a pocket, the fish is infused with bright flavors. A light glaze during the cooking process is the final touch.
Provided by Food Network Kitchen
Categories main-dish
Time 28m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the grill over medium-high direct heat. Oil the grill grates. Finely chop the cilantro and scallion and mix in the oil and ginger. Season with salt and pepper.
- Cut two 3-inch long slits through the skin lengthwise on the bottom of the salmon fillets, going about halfway into the salmon. Evenly stuff the slits with the herb mixture. Season the fish with salt and pepper.
- Stir together the lime juice, soy and honey until smooth. Place the salmon, skin side up, on the grill and cook until well marked, 3 to 4 minutes. Turn the salmon and continue to cook, brushing the tops with the sauce, until the fish is cooked through, about another 3 to 4 minutes. Transfer to a serving plate and sprinkle the tops with the sesame seeds. Serve with edamame and lime wedges.
- Broiler directions: Position an oven rack so that a baking sheet set on the rack is about 4-inches below the heat source. Preheat the broiler. Prepare the salmon as above and place the fillets, skin down, on a foil lined baking sheet coated with cooking spray. Broil, basting 3 to 4 times with the sauce, until just cooked through, about 6 to 7 minutes.
SEARED SALMON WITH CREAMY WHITE WINE MUSHROOM SAUCE
This seared salmon is nicely complemented by a creamy, lemony white wine mushroom sauce, flavored with thyme and dill weed. Lovely served with steamed asparagus and crusty bread to soak up extra sauce. Using light butter and fat free half and half in the sauce will yield great results and lower calories.
Provided by Heather U.
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- PREP THE SALMON: Rinse and dry the salmon filet; divide into four portions; sprinkle with 1/2 tsp dill weed, salt and pepper to taste; then dredge in the cornstarch and set aside for 15 minutes while you prepare the sauce.
- PREPARE THE SAUCE: Heat a nonreactive saucepan over medium heat and add 1 tsp olive oil; when oil is hot, add the onion and garlic and saute until onion is translucent.
- Add the mushrooms, dill weed, and thyme, and saute until mushrooms have released their liquid.
- MEANWHILE: Preheat oven to 400 degrees F; Heat a heavy, oven-proof skillet (cast iron preferred) over medium high heat.
- RETURN TO SAUCE: Combine the lemon juice and wine (and cornstarch if not using xanthan gum), and add to the mushroom mixture; Bring to a boil, then simmer on low heat for 5 minutes; Remove from heat and set aside.
- SEAR THE SALMON: Place 1 tsp each olive oil and butter in the hot skillet; Swirl around to coat the bottom; Place the salmon filets in the skillet (skin side up), and sear for about 3 minutes, or until a nice brown crust has formed.
- Carefully turn the filets over so the skin side is now down; Then set the skillet in the preheated oven and roast for about 8-10 minutes, or until center is cooked through; remove from oven and set aside to rest.
- FINISH THE SAUCE: Place the mushroom wine mixture in a blender or food processor along with the 1/2 cup of half and half and xanthan gum; blend until smooth and thickened; microwave as needed to re-heat but do not allow to boil.
- SERVE salmon with sauce on the side; garnish with fresh parsley, slices of lemon, and dill weed, if desired.
OUR FAVORITE GRILLED SALMON SAUCE
Make and share this Our Favorite Grilled Salmon Sauce recipe from Food.com.
Provided by Claudia Dawn
Categories Sauces
Time 8m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a small saucepan, combine ingredients.
- Cook and stir until sugar is dissolved.
- Brush on salmon while grilling.
Nutrition Facts : Calories 82.9, Fat 5.8, SaturatedFat 3.6, Cholesterol 15.3, Sodium 220.6, Carbohydrate 7.9, Fiber 0.1, Sugar 6.9, Protein 0.5
BAKED SALMON WITH MUSHROOM SAUCE
A wonderfully moist and delicious baked salmon dish fit for company. Garnish with extra fresh parsley and serve with lemon wedges.
Provided by Marie
Categories Very Low Carbs
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut salmon into 4 equal portions.
- Lightly butter a 13x9 baking dish.
- Place salmon in the dish.
- Heat butter in skillet and add mushrooms and green onions.
- Saute over medium heat until mushrooms are tender.
- Stir in flour, parsley and salt.
- Add milk and bring to a boil.
- Cook and stir until thick, then add wine or water and lemon juice.
- Boil one minute, then pour sauce over salmon.
- Bake at 350° for 20 to 25 minutes or until fish flakes easily.
Nutrition Facts : Calories 322.9, Fat 14.5, SaturatedFat 5.8, Cholesterol 97.7, Sodium 487.9, Carbohydrate 6.5, Fiber 0.7, Sugar 1, Protein 37.6
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- Season the salmon liberally with all of the spices (only season meat side, not skin side). Add olive oil to a cast iron skillet and heat over medium high.
- Once the olive oil is heated, add the salmon skin side down. Sear for 5 minutes, then flip it over. Sear for an additional 5 minutes. Remove salmon and set aside. Salmon should have a nice brown crust, but may not be cooked all the way through.
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- Preheat the broiler. Lay the salmon fillets in a baking dish and pour the orange juice over them. Season with salt; let stand for 5 minutes. Turn the fillets; let stand for 5 minutes longer.
- Meanwhile, in a large skillet, melt 4 tablespoons of the butter. Add the garlic and cook over moderately high heat until fragrant. Add the mushrooms; season with salt and pepper. Cover and cook over moderately high heat, until the mushrooms have released their liquid, 5 minutes. Stir in the scallions and cook uncovered over high heat, stirring occasionally, until browned, 5 minutes. Add the wine; boil for 1 minute. Add the stock and cream and simmer for 3 minutes. Season with salt and pepper.
- While the sauce simmers, transfer the salmon to a rimmed baking sheet, skinned side down. Top each fillet with 1/2 teaspoon of the remaining butter. Broil 5 inches from the heat for 5 minutes, without turning, until richly browned and just cooked. Spoon the sauce on plates, set the salmon on top and serve.
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