Salmon Scaloppine

1. 1

   In a small bowl soak the dried mushrooms in the Madeira for at least one hour until softened. Lift out the mushrooms; strain the soaking liquid through a fine sieve lined with a double layer of cheesecloth into a bowl and set aside. Rinse the mushrooms in water several times, lifting them out of the water each time to remove any sand. Slice and set aside.

2. 2

   Holding a sharp knife at a 45-degree angle slice the salmon across the grain into 1/4-inch thick slices. Chill the slices on a platter, covered.

3. 3

   In a large skillet cook the onion in 6 tablespoons of the butter, covered, over medium-low heat, stirring occasionally, until softened. Add the fresh mushrooms and cook the mixture, stirring occasionally, for 15-20 minutes or until the liquid from the mushrooms has evaporated.

4. 4

   Add the tomatoes, the soaked wild mushrooms, and the soaking liquid and cook the mixture over medium heat, stirring, for 15-20 minutes, or until almost all of the liquid has evaporated.

5. 5

   In a large non-stick skillet saute the salmon in batches in the remaining butter over medium-high heat for 5 seconds per side, until opaque, and transfer the slices as they are cooked to a large plate. Season the salmon with salt and pepper and tent with foil to keep warm.

6. 6

   Pour off the fat from the skillet, add the wine, and reduce it to about 1 tablespoon. Add the cream and reduce to thicken. Stir in the mushroom mixture and reduce the sauce until thickened.

7. 7

   Stir in 2 tablespoons of the parsley, add salt and pepper to taste, and spoon half the sauce onto a heated platter. Arrange the salmon down the center of the platter, overlapping slightly, and sprinkle it with the remaining parsley.

8. 8

   Serve the remaining sauce in a heated sauceboat.

* Per serving · 4 servings · Values may vary.