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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Seafood – Roasted Salmon with Mushrooms in Red Wine (GF) Recipe

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This recipe for Seafood – Roasted Salmon with Mushrooms in Red Wine (GF) is from Feed Your Mind, Body and Soul, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T. canola oil
12 (4 oz.) salmon fillets with skin
salt and freshly ground pepper
4 T. unsalted butter
1 lb. chanterelle mushrooms, sliced
1 very large shallot, minced
2 cloves garlic, minced
2 tsp. chopped fresh thyme
1 cup dry red wine
1 cup low-sodium chicken broth
Directions:
Directions:
For Salmon:
Preheat the oven to 350°. In each of 2 large ovenproof skillets, heat 1 T. oil until shimmering. Add the salmon, skin side down, and season with salt and pepper. Cook over high heat until the skin is lightly browned, about 3 minutes. Transfer the skillet to the oven and roast the salmon for about 10 minutes, until it is cooked through and the skin is very crisp.
For Mushrooms: (Prepare while salmon is in oven or ahead of time and reheat in microwave.) In a large skillet, melt 2 T. of the butter. Add the mushrooms and cook over high heat, stirring occasionally, until lightly browned, about 6 minutes. Add the shallot, garlic and thyme and season with salt and pepper. Cook, stirring, until the shallot is softened, about 3 minutes. Add the wine and broth and simmer until the liquid is nearly evaporated, about 5-10 minutes. Remove from the heat. Stir in the remaining 2 tablespoons of butter.
Transfer the salmon to plates, skin side up. Serve with the mushrooms and garnish with more fresh thyme. Makes 12 servings, 4 oz. each.
Personal Notes:
Personal Notes:
Very different – I wouldn’t usually pair salmon with red wine.

 

 

 

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