Evening Star Salmon In A Sauce Of Scotch And Shiita

Name: Evening Star Salmon In A Sauce Of Scotch And Shiitake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 salmon fillets, preferably wild salmon; 2 shallots, chopped; 2 cups shiitake mushrooms, sliced; 1 cup heavy cream; 2 tablespoons chopped parsley; 1/2 cup Scotch, the best you can afford; 2 tablespoons lemon juice; 2 tablespoons honey; 5 tablespoons butter, divided use; 1 teaspoon ground coriander; salt and pepper to taste

Servings: persons

4 salmon fillets, preferably wild salmon
2 shallots, chopped
2 cups shiitake mushrooms, sliced
1 cup heavy cream
2 tablespoons chopped parsley
1/2 cup Scotch, the best you can afford
2 tablespoons lemon juice
2 tablespoons honey
5 tablespoons butter, divided use
1 teaspoon ground coriander
salt and pepper to taste

1
Saute shallots and shiitakes in 3 T of the butter over medium-high heat until they release their liquid, it evaporates, and they are golden and slightly crisp. Stir in the cream, Scotch, parsley, and a bit of salt and pepper and simmer gently to reduce while you prepare the salmon.
2
Remove any pin bones from the salmon. Rub coriander, salt and pepper gently into the salmon. Melt the remaining butter. Remove from heat and add the honey and lemon juice to the butter. Brush this mixture over the salmon. Place the salmon on a foil-lined broiler pan, skin side down, and broil just until done, without turning over, about 6-8 minutes.
3
Spoon the sauce over fillets. Serve this with a very simple side dish, sugar snap peas are nice, to let the salmon take center stage. And you'll need a good bread for mopping up the sauce, because people won't want to leave a drop on their plates.

593

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 salmon fillets, preferably wild salmon, 2 shallots, chopped, 2 cups shiitake mushrooms, sliced, 1 cup heavy cream, and more.

Yes, Evening Star Salmon In A Sauce Of Scotch And Shiitake falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Evening Star Salmon In A Sauce Of Scotch And Shiitake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions