Salmon with Portobella Mushrooms in Pinot Noir is a hearty entrée that cooks up quickly for a busy weekday dinner or lunch (in about 20 minutes) but delivers more than just a rich, immersion of bold French inspired flavors.
Development of this dish was largely influenced by the late great Julia Child and her robust insistence that cooking wine, should be a drinking wine! (If you wouldn’t drink it, don’t season with it!) As well as her tendency to use just a herb or two to compliment her pairing choices for lighter meals. If the wine is good, you don’t want to overpower the bouquet, just use the flowery notes in the herb to accentuate the nature flavors and texture of the fish.
The combination of Atlantic Salmon and Portobella Mushrooms also boasts a multitude of nutritional benefits through its heart healthy vitamins and minerals.
This concentration of good source protein, selenium, omega 3 fatty acids, and antioxidants is designed to promote optimum functioning, deliver anti-inflammatory benefits, heighten brain functionality as well as provide a flowery depth of flavors to the palate.
The addition of fat is for thickening, flavor and the olive oil to keep the butter from burning, but some healthy fat is necessary (as well as recommended) for feelings of satiety and weight management. Use sparingly, and in moderation for best results.
This overall meal structure falls safely within the Mediterranean, Nordic and Pescatarian Diet guidelines, but as always, consult a medical professional before changing your diet or possible drug interactions with current dietary needs.
2 Boneless, skinless Salmon filets thawed and dried
1 pound or 2 cups of prewashed, sliced portobella or white button mushrooms (the portobella’s have more flavor)
2 to 4 tablespoons of butter
1 tablespoon of olive oil
1 white onion quartered and sliced
1/4 cup of flour
1 and 1/2 to 2 cups of Pinot Noir
(personal preference for this dish is Barefoot Pinot Noir, it’s about $10 for a decent sized bottle and obviously, pairs beautifully at cool to room temperature to serve)
1/2 cup of bottled Clam juice* (optional)
1 teaspoon of minced garlic* (optional it’s really a taste preference but either way is delicious)
1/2 teaspoon of thyme
Salt & Pepper to taste
1.) On medium high heat, in a heated saucepan, sauté the onion in olive oil and butter until soft.
2.) Add the presliced mushrooms to the pan and sauté until soft for about 3 to 5 minutes. (You may need to add more butter to keep the pan from getting dry as the moisture evaporates.)
3.) Add the pinch of thyme (and garlic if you’re using) then sauté for 1 minute to release the herbs flavors and oils.
4.) Sprinkle flour in pan (add more butter by the tablespoon as necessary) and cook for 1 minute until most of the liquid is absorbed.
5.) Add 3/4 of the wine slowly while stirring the cooked flour mixture to create the sauce and deglaze the pan.
6.) After the sauce thickens slightly, make 2 wells in the mushroom mixture and add the seasoned salmon salmon filets in the space created. Then, spoon the hot mushrooms over the top of each filet to make room and hasten cooking.
7.) Cover with a lid and cook for 4 minutes on medium heat. (You may need to add the reserved wine or clam juice to keep the sauce from thickening too much or drying under the fish.)
8.) Carefully flip the salmon when the sides begin to get pale about halfway up the salmon filets and cook for another 2 or 3 minutes with lid.
9.) Remove filets from heat and spoon sauce with mushroom mixture over each when serving.
This is just a suggested serving, with rich creamy mashed potatoes to soak up that sauce and hot buttered peas but feel free to experiment and make it your own!
Loved the recipe or tempted to try? Drop me a comment below and tell me all about your experiences!
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