Salmon In Champagne Sauce

1. 1

   Clean and slice mushrooms into julienne strips.

2. 2

   Season fillets with salt and pepper on both sides.

3. 3

   Heat 3 tablespoons butter in large skillet.

4. 4

   Add shallots and saute gently over low heat; add 3 tablespoons butter and mushrooms.

5. 5

   Cook until tender; transfer to bowl and cover.

6. 6

   In same skillet, heat 3 tablespoons butter and, over medium heat, saute salmon until tender but pink in center (2 minutes each side).

7. 7

   Remove fillets to heated

* Per serving · 4 servings · Values may vary.

No additional tips available.