Need4Speed
06-15-2005, 10:46 AM
The earthy mushroom sauce wonderfully flavours the richly, roasted salmon.
Prep Time: 20 minutes
Cooking Time: 15 minutes
Makes: 4 servings
For the salmon:
4, 5oz. salmon fillets
1 Tbsp. olive oil
Juice of 1/2 lemon
1 tsp. dried thyme leaves
Salt and pepper to taste
For the sauce:
1 Tbsp. olive oil
3/4 lb. assorted mushrooms (shiitake, oyster and brown), trimmed and sliced
1 garlic clove, chopped
2 Tbsp. flour
1-1/2 cups chicken or fish stock
1/2 cup whipping cream
Salt and pepper to taste
Method
Preheat the oven to 425 degrees F. Place the salmon in a non-stick or parchment-lined baking dish. Drizzle with olive oil and lemon juice; sprinkle with thyme, salt and pepper. Bake 12-15 minutes, or until just cooked through.
Meanwhile, heat the oil for the sauce in a large skillet over medium-high heat. Add the mushrooms and garlic and cook until tender, about 5 minutes. Mix in the flour until well combined. Slowly mix in the stock. Bring to a simmer and cook until sauce thickens. Stir in the whipping cream and season with salt and pepper. Serve salmon on generous pool of the mushroom sauce.
What to serve alongside
Serve the salmon with steamed asparagus or broccoli and a starch, such as linguini, garlic mashed potatoes or < a href="recipe.php?rid=632">saffron rice. A recipe for the latter is in our website recipe collection.
Options
Try the sauce with other baked fish fillets, such as sablefish, sole, halibut or sea bass. Make it an herb mushroom sauce by adding a fresh chopped herb to taste, or a combination of them, such as dill, tarragon, chives or parsley.
Nutrition
Per Serving: about 434 calories, 29.2g protein, 31.6g fat (10.3g saturated), 8.1g carbohydrate, 1.4g dietary fibre, 108mg cholesterol, 378mg sodium. %RDI: 5% calcium, 11% iron, 11% vit A, 12% vit C, 26% folate.
Prep Time: 20 minutes
Cooking Time: 15 minutes
Makes: 4 servings
For the salmon:
4, 5oz. salmon fillets
1 Tbsp. olive oil
Juice of 1/2 lemon
1 tsp. dried thyme leaves
Salt and pepper to taste
For the sauce:
1 Tbsp. olive oil
3/4 lb. assorted mushrooms (shiitake, oyster and brown), trimmed and sliced
1 garlic clove, chopped
2 Tbsp. flour
1-1/2 cups chicken or fish stock
1/2 cup whipping cream
Salt and pepper to taste
Method
Preheat the oven to 425 degrees F. Place the salmon in a non-stick or parchment-lined baking dish. Drizzle with olive oil and lemon juice; sprinkle with thyme, salt and pepper. Bake 12-15 minutes, or until just cooked through.
Meanwhile, heat the oil for the sauce in a large skillet over medium-high heat. Add the mushrooms and garlic and cook until tender, about 5 minutes. Mix in the flour until well combined. Slowly mix in the stock. Bring to a simmer and cook until sauce thickens. Stir in the whipping cream and season with salt and pepper. Serve salmon on generous pool of the mushroom sauce.
What to serve alongside
Serve the salmon with steamed asparagus or broccoli and a starch, such as linguini, garlic mashed potatoes or < a href="recipe.php?rid=632">saffron rice. A recipe for the latter is in our website recipe collection.
Options
Try the sauce with other baked fish fillets, such as sablefish, sole, halibut or sea bass. Make it an herb mushroom sauce by adding a fresh chopped herb to taste, or a combination of them, such as dill, tarragon, chives or parsley.
Nutrition
Per Serving: about 434 calories, 29.2g protein, 31.6g fat (10.3g saturated), 8.1g carbohydrate, 1.4g dietary fibre, 108mg cholesterol, 378mg sodium. %RDI: 5% calcium, 11% iron, 11% vit A, 12% vit C, 26% folate.