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Salmon Fillets with Wild Mushroom Ragoût

3.9

(20)

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

  1. 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.

TagsWhite WineWineAlcoholBeveragesShallotVegetableTarragonHerbs & SpicesSalmonFishSeafoodOyster MushroomMushroomChanterelle MushroomMorel MushroomCrimini MushroomMainDinnerNut FreeGluten FreeQuickEasy30 Minutes or Less5 Ingredients or FewerWeeknight MealsBon Appétit
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