Salmon Fillets With Wild Mushroom Ragout Recipe

Name: Salmon Fillets With Wild Mushroom Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 whipping 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

Servings: persons

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 whipping 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

1
Melt 3 tablespoons butter in heavy large skilled over medium heat. Add shallots and saute 2 minutes. Increase heat to medium-high. Add mushroom; saute 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.
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.

504

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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: 3 tablespoons butter, 5 shallots, minced, 18 ounces mixed mushrooms (such as oyster, chanterelle, morel and crimini), 3/4 cup bottled clam juice, and more.

Yes, Salmon Fillets With Wild Mushroom Ragout 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.

Salmon Fillets With Wild Mushroom Ragout

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