Seared Salmon With Creamy White Wine Mushroom Sauce
- Ready In:
- 50mins
- Ingredients:
- 20
- Serves:
-
4
ingredients
-
FOR THE SALMON
- 1 lb salmon fillet
- 1⁄2 teaspoon dried dill weed
- salt, to taste
- pepper, to taste
- cornstarch, for dredging (aka corn flour)
- 1 teaspoon extra virgin olive oil
- 1 teaspoon butter
-
FOR THE SAUCE
- 1 teaspoon extra virgin olive oil
- 1⁄4 cup onion, chopped
- 2 cloves garlic, minced
- 4 ounces button mushrooms, sliced
- 1⁄2 teaspoon dried dill weed
- 1⁄2 teaspoon dried thyme
- 3 tablespoons fresh lemon juice
- 1⁄2 cup white wine
- 1⁄2 cup half-and-half or 1/2 cup light cream
- 1⁄4 teaspoon xanthan gum or 1 tablespoon cornstarch (used as a thickener)
-
garnish
- fresh parsley
- fresh dill weed
- lemon slice
directions
- PREP THE SALMON: Rinse and dry the salmon filet; divide into four portions; sprinkle with 1/2 tsp dill weed, salt and pepper to taste; then dredge in the cornstarch and set aside for 15 minutes while you prepare the sauce.
- PREPARE THE SAUCE: Heat a nonreactive saucepan over medium heat and add 1 tsp olive oil; when oil is hot, add the onion and garlic and saute until onion is translucent.
- Add the mushrooms, dill weed, and thyme, and saute until mushrooms have released their liquid.
- MEANWHILE: Preheat oven to 400 degrees F; Heat a heavy, oven-proof skillet (cast iron preferred) over medium high heat.
- RETURN TO SAUCE: Combine the lemon juice and wine (and cornstarch if not using xanthan gum), and add to the mushroom mixture; Bring to a boil, then simmer on low heat for 5 minutes; Remove from heat and set aside.
- SEAR THE SALMON: Place 1 tsp each olive oil and butter in the hot skillet; Swirl around to coat the bottom; Place the salmon filets in the skillet (skin side up), and sear for about 3 minutes, or until a nice brown crust has formed.
- Carefully turn the filets over so the skin side is now down; Then set the skillet in the preheated oven and roast for about 8-10 minutes, or until center is cooked through; remove from oven and set aside to rest.
- FINISH THE SAUCE: Place the mushroom wine mixture in a blender or food processor along with the 1/2 cup of half and half and xanthan gum; blend until smooth and thickened; microwave as needed to re-heat but do not allow to boil.
- SERVE salmon with sauce on the side; garnish with fresh parsley, slices of lemon, and dill weed, if desired.
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RECIPE SUBMITTED BY
Heather U.
United States
My husband, 10-year-old son, and I live in the Greater Boston area. I love to cook, and spend tons of time drooling over recipes.