Ingredients Jump to Instructions ↓

  1. Pan Seared Salmon:

  2. 1 1/2 lb. Salmon fillets

  3. 3 tablespoons Olive oil

  4. Salt and pepper

  5. 1 tablespoon lemon juice Wild Mushroom Ragout:

  6. 1 c White wine

  7. 4 tablespoons butter

  8. 4 tablespoons water

  9. 1/2 cup onion , finely minced

  10. 1 tablespoon finely chopped garlic

  11. 2 cups chanterelle mushroom s, cleaned and sliced

  12. 2 cups shiitake mushroom s, de-stemmed and sliced

  13. 2 cups cremini or portabello mushroom s, de-stemmed and sliced

  14. Salt and Pepper to taste

  15. 2 tablespoons chives , finely chopped

  16. 1 tablespoons lemon juice Citrus Herb Butter:

  17. 5 tablespoons butter , room temperature

  18. 1 tablespoon Tarragon , chopped

  19. 1 teaspoon chopped garlic

  20. 1 lemon , zest grated and 1 tablespoon juice

  21. 1 orange , zest grated

  22. Salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Pan Seared Salmon:

  2. 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.

  3. 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.

  4. Citrus Herb Butter:

  5. Combine all ingredients and season to taste.

  6. Wild Mushroom Ragout:

  7. 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.


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