Herb-roasted Salmon With Wild Mushrooms Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
8: Salmon fillet pieces, skin
1 3/4 cup: White wine or water,
-on, about 6 ounces each
-, (divided use),
1/2 lbs: Mixed herb sprigs,, (incl.
1 lbs: Mixed wild and common,
-parsley, thyme, rosemary,
-mushrooms,, (shiitake,
-sage, marjoram,
-morel, cepes, chanterelle
-oregano), divided use
-or oyster),
2: Onions, thinly sliced
1 tbsp: Olive Oil,
Directions:
Instructions:
1. Preheat oven to 400 F (200 C). Set salmon pieces upside down on a
cutting board and slit skin with tip of sharp knife.
2. Rinse herb sprigs and pat dry. Pull off about 1/2 cup of the leaves
and set aside for the mushrooms. Lay sliced onion and herb sprigs in
the bottom of a shallow baking dish and pour 1 cup of wine over. Set
salmon pieces, skin side down, over herbs and season with salt and
pepper.
3. Bake until sslmon is just opaque through the thickest part,10 to 12
minutes, depending on the thickness of fish. 4. Meanwhile, mince
reserved herbs. Put mushrooms in a colander and quickly toss under
cold water. Cut off and discard any tough stems and coarsely chop
mushrooms. Heat oil in a skillet; add mushrooms and saute over
medium-high heat until just tender, stirring constantly with a wooden
spoon 3 to 4 minutes.
5. Add remaining wine with chopped herbs, salt and, pepper. Saute over
high heat, stirring 1 minute. Set aside.
6. When salmon is cooked, transfer to individual warmed plates. Spoon
mushrooms alongside.
Source/Author: Newspaper / imported by Bob Shiells
Submitted By BOB SHIELLS On 12-23-95
Source from luhu.jp
1. Preheat oven to 400 F (200 C). Set salmon pieces upside down on a
cutting board and slit skin with tip of sharp knife.
2. Rinse herb sprigs and pat dry. Pull off about 1/2 cup of the leaves
and set aside for the mushrooms. Lay sliced onion and herb sprigs in
the bottom of a shallow baking dish and pour 1 cup of wine over. Set
salmon pieces, skin side down, over herbs and season with salt and
pepper.
3. Bake until sslmon is just opaque through the thickest part,10 to 12
minutes, depending on the thickness of fish. 4. Meanwhile, mince
reserved herbs. Put mushrooms in a colander and quickly toss under
cold water. Cut off and discard any tough stems and coarsely chop
mushrooms. Heat oil in a skillet; add mushrooms and saute over
medium-high heat until just tender, stirring constantly with a wooden
spoon 3 to 4 minutes.
5. Add remaining wine with chopped herbs, salt and, pepper. Saute over
high heat, stirring 1 minute. Set aside.
6. When salmon is cooked, transfer to individual warmed plates. Spoon
mushrooms alongside.
Source/Author: Newspaper / imported by Bob Shiells
Submitted By BOB SHIELLS On 12-23-95
Source from luhu.jp
Tags
Fish/seafoo