SALMON WITH WILD MUSHROOM RAGOUT
I found this recipe in a 1993 Bon Appetit. I bought some wild mushrooms at the farmer's market, and wanted to use them with salmon I had, but you could easily do this with steak too. I would recommend any kind of mushrooms except for your average button or morels (the flavor wouldn't be good with the fish I don't think). The clam juice is not the tomato-based one - it's sort of clear, but in the same aisle.
Provided by mplsgirl
Categories Very Low Carbs
Time 33m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Melt the 4 tbsp butter in a large skillet over med. heat. Add the shallots and saute 2 minute Increase heat to med-high. Add mushrooms and saute until beginning to brown, about 8 minute
- Add clam juice and wine. Boil until liquids are syrupy and almost evaporated, about 20 minute
- Add cream and boil until thickened, about 1 minute Mix in tarragon, season with salt and pepper.
- Preheat broiler or grill. Place salmon skin side down on rack. Brush with lemon juice, then the melted butter. Broil or grill, without turning, until just cooked through, about 7-8 minutes. Transfer to plates. Spoon mushroom mix over the top.
Nutrition Facts : Calories 552.7, Fat 25.6, SaturatedFat 10.8, Cholesterol 207.1, Sodium 370, Carbohydrate 6.7, Fiber 0.9, Sugar 1.7, Protein 66.9
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