Salmon with Red Wine-Morel Sauce

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Seafood

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Salmon with Red Wine-Morel Sauce

Prep 15 m

Cook 30 m

Ready In 45 m

4 Servings

340 Calories

Description

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.

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Ingredients

  1. 1½-ounce package dried morel or porcini mushrooms

  2. 1 cup boiling water2 teaspoons cornstarch

  3. 2 teaspoons plus

  4. 1 tablespoon extra-virgin olive oil, divided

  5. ⅓ cup finely chopped shallots

  6. ¾ cup dry red wine

  7. 1 cup seafood stock or bottled clam juice

  8. 1 teaspoon butter

  9. 1-2 teaspoons lemon juice

  10. ½ teaspoon salt, divided

  11. ½ teaspoon freshly ground pepper, divided1

  12. ¼ pounds wild-caught salmon fillet, skinned (see Tip) and cut into 4 portion

Direction

  1. ¼ pounds wild-caught salmon fillet, skinned (see Tip) and cut into 4 portion

  2. Soak until the mushrooms are softened, 12 to 15 minutes.

  3. Strain the soaking liquid through a paper towel-lined sieve into a bowl.

  4. Rinse the mushrooms; finely chop. Stir together 1 tablespoon of the soaking liquid and cornstarch in a small bowl.

  5. Heat 2 teaspoons oil in a large skillet over medium heat. Add shallots and cook, stirring, until softened, about 2 minutes.

  6. Add the mushrooms and cook for 1 minute more.

  7. Stir in wine and cook, stirring, until reduced to about ½ cup, 2 to 3 minutes.

  8. Add the remaining soaking liquid and seafood stock (or clam juice) to the pan.

  9. Bring to a simmer and cook until the sauce is reduced to 1½ cups, 10 to 14 minutes.

  10. Stir the cornstarch mixture and stir it into the simmering sauce. Cook, stirring, until slightly thickened, 1 to 2 minutes.

  11. Remove from the heat and stir in butter, lemon juice and ¼ teaspoon each salt and pepper.

  12. Meanwhile, season salmon with the remaining ¼ teaspoon each salt and pepper.

  13. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat.

  14. Add the salmon and cook until just cooked through, 3 to 5 minutes per side. Serve with the mushroom sauce.

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