Vanilla Salmon With Wild Mushroom Fricassee Recipe

Name: Vanilla Salmon With Wild Mushroom Fricassee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (5 ounce) boneless skinless salmon fillets; 1 vanilla bean, split open; olive oil, as needed; For the mushroom fricassee; 4 tablespoons unsalted butter; 1/4 cup thinly sliced chanterelle mushroom; 1/4 cup thinly sliced shiitake mushroom; 1/4 cup thinly sliced cremini mushroom; 1 bunch large asparagus; salt and pepper, as needed; For the red wine reduction; 1 (750 ml) bottle merlot; 1 cup port wine; 2 ounces unsalted butter, chilled; olive oil, as needed

Servings: persons

4 (5 ounce) boneless skinless salmon fillets
1 vanilla bean, split open
olive oil, as needed
For the mushroom fricassee
4 tablespoons unsalted butter
1/4 cup thinly sliced chanterelle mushroom
1/4 cup thinly sliced shiitake mushroom
1/4 cup thinly sliced cremini mushroom
1 bunch large asparagus
salt and pepper, as needed
For the red wine reduction
1 (750 ml) bottle merlot
1 cup port wine
2 ounces unsalted butter, chilled
olive oil, as needed

1
Preheat the grill to 375u00b0F.
2
Place the salmon in a mixing bowl with the vanilla bean and olive oil.
3
Marinate for 1 hour under refrigeration.
4
Season with salt and pepper.
5
When ready, grill the salmon for 4 minutes on each side.
6
In a large skillet, melt the butter over medium heat.
7
For the mushroom fricassee:
8
Add the sliced mushrooms and asparagus, and saute until asparagus is just beginning to brown.
9
Season with salt and pepper.
10
For the red wine reduction:
11
Pour the red wine into a medium sauce pot and reduce by half.
12
Add the port and reduce by half again.
13
Slowly whisk in butter.
14
Season with salt and pepper.

497

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 4 (5 ounce) boneless skinless salmon fillets, 1 vanilla bean, split open, olive oil, as needed, For the mushroom fricassee, and more.

Yes, Vanilla Salmon With Wild Mushroom Fricassee 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!

Vanilla Salmon With Wild Mushroom Fricassee

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions