Pan Seared Salmon with Citrus Herb Butter and Wild Mushroom Ragout

Pan Seared Salmon:

Season the salmon with salt and pepper. Heat the olive oil over high heat in a large sauté pan. When the oil is hot add the filets, don’t cover the pan or move the salmon for 3-4 minutes until the salmon is nicely browned. Turn the salmon over and cook just 1-2 minutes more depending on thickness for juicy med. Rare salmon. Put a tsp lemon juice over each salmon.

Place the mushroom ragout in the center of the plate. Place the salmon, browned side up on the mushrooms and top with the room temperature citrus butter.

Citrus Herb Butter:

Combine all ingredients and season to taste.

Wild Mushroom Ragout:

Pour the white wine in a sauté pan and reduce to a glaze. Add the butter, water, onion and garlic to the sauté pan. Heat while stirring. When the butter begins to melt add the mushrooms, salt and pepper and cover the pan. Cook over medium heat stirring every couple of minutes. Let the mushrooms juices come out then uncover and stir while they reduce by about ⅓. Add the lemon juice and chives. Set aside.