Salmon with Red Wine-Morel Sauce
From EatingWell:
November/December 2010
Dried mushrooms give this rich red-wine sauce an almost meaty flavor. Look for them in the produce department of well-stocked supermarkets or specialty grocers. If you’re not a fan of salmon, try the recipe with halibut instead. Serve with barley tossed with parsley and steamed broccolini. To double: Prepare a double batch of sauce in the large skillet, increasing reduction time as needed. Cook 2 1/2 pounds of salmon in two batches, adding oil as necessary.
4 servings
Active Time: 45 minutes
Total Time: 45 minutes
INGREDIENTS
Nutrition Bonus: Potassium (20% daily value), omega-3s.
1/2 Carbohydrate Serving
Exchanges: 1 vegetable, 4 lean meat, 1 fat
From EatingWell:
November/December 2010
Dried mushrooms give this rich red-wine sauce an almost meaty flavor. Look for them in the produce department of well-stocked supermarkets or specialty grocers. If you’re not a fan of salmon, try the recipe with halibut instead. Serve with barley tossed with parsley and steamed broccolini. To double: Prepare a double batch of sauce in the large skillet, increasing reduction time as needed. Cook 2 1/2 pounds of salmon in two batches, adding oil as necessary.
4 servings
Active Time: 45 minutes
Total Time: 45 minutes
INGREDIENTS
- 1 1/2-ounce package dried morel or porcini mushrooms
- 1 cup boiling water
- 2 teaspoons cornstarch
- 2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
- 1/3 cup finely chopped shallots
- 3/4 cup dry red wine
- 1 cup seafood stock or bottled clam juice (see Note)
- 1 teaspoon butter
- 1-2 teaspoons lemon juice
- 1/2 teaspoon salt, divided
- 1/2 teaspoon freshly ground pepper, divided
- 1 1/4 pounds wild-caught salmon fillet, skinned (see Tip) and cut into 4 portions
- Combine mushrooms and boiling water in a small bowl. Soak until the mushrooms are softened, 12 to 15 minutes. Strain the soaking liquid through a paper towel-lined sieve into a bowl. Rinse the mushrooms; finely chop. Stir together 1 tablespoon of the soaking liquid and cornstarch in a small bowl.
- Heat 2 teaspoons oil in a large skillet over medium heat. Add shallots and cook, stirring, until softened, about 2 minutes. Add the mushrooms and cook for 1 minute more. Stir in wine and cook, stirring, until reduced to about 1/2 cup, 2 to 3 minutes. Add the remaining soaking liquid and seafood stock (or clam juice) to the pan. Bring to a simmer and cook until the sauce is reduced to 1 1/2 cups, 10 to 14 minutes.
- Stir the cornstarch mixture and stir it into the simmering sauce. Cook, stirring, until slightly thickened, 1 to 2 minutes. Remove from the heat and stir in butter, lemon juice and 1/4 teaspoon each salt and pepper.
- Meanwhile, season salmon with the remaining 1/4 teaspoon each salt and pepper. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the salmon and cook until just cooked through, 3 to 5 minutes per side. Serve with the mushroom sauce.
- Make Ahead Tip: Prepare through Step 3, cover and refrigerate the sauce for up to 1 day. Reheat the sauce just before serving.
- Note: Bottled clam juice can be high in sodium. We like Bar Harbor brand, which has 120 mg sodium per 2-ounce serving. Look for it near canned fish or in the seafood department.
- Tip: For more information about wild-caught salmon, visit seafoodwatch.org. To skin a salmon fillet, place it skin-side down and, starting at the tail end, slip a long, sharp knife between flesh and skin, holding the skin down with your other hand. Gently push the blade along at a 30° angle, without cutting through fillet or skin.
Nutrition Bonus: Potassium (20% daily value), omega-3s.
1/2 Carbohydrate Serving
Exchanges: 1 vegetable, 4 lean meat, 1 fat
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