Name: Salmon Fillets with Wild Mushroom Ragoût
Yield: Serves 6
Ingredients: 3 tablespoons butter; 5 shallots, minced; 18 ounces mixed mushrooms (such as oyster, chanterelle, morel and crimini); 3/4 cup bottled clam juice; 3/4 cup dry white wine; 3 tablespoons whipped cream; 2 teaspoons chopped fresh tarragon or 1/2 teaspoon dried; 6 6-to 8-ounce salmon fillets; Fresh lemon juice; 2 tablespoons butter, melted; Fresh tarragon sprigs

Recipe information

Yield
Serves 6

Ingredients

3 tablespoons butter

5 shallots, minced

18 ounces mixed mushrooms (such as oyster, chanterelle, morel and crimini)

3/4 cup bottled clam juice

3/4 cup dry white wine

3 tablespoons whipped cream

2 teaspoons chopped fresh tarragon or 1/2 teaspoon dried

6 6-to 8-ounce salmon fillets

Fresh lemon juice

2 tablespoons butter, melted

Fresh tarragon sprigs

Preparation

Step 1
Melt 3 tablespoons butter in heavy large skillet over medium heat. Add shallots and sauté 2 minutes. Increase heat to medium-high. Add mushrooms; sauté until beginning to brown, about 8 minutes. Add clam juice and wine; boil until liquids are syrupy and almost evaporated, about 20 minutes. (Can be made 6 hours ahead. Cover and chill. Rewarm over medium heat, stirring frequently.) Add cream to mushrooms; boil until thickened, about 1 minute. Mix in chopped tarragon. Season with salt and pepper.
Step 2
Preheat broiler. Arrange salmon skin side down on broiler pan. Brush with lemon juice, then butter. Sprinkle with salt and pepper. Broil until just cooked through, without turning, about 6 minutes. Transfer to plates. Spoon mushrooms over. Garnish with tarragon.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes