Wednesday, August 27, 2014

Wild-Caught Salmon with Red Wine Mushroom Sauce

Of all the delicious fish out there, my absolute favorite is wild-caught salmon. Wild Salmon has become a meal which I prepare at least 2-3 times per week because of the many health benefits and because I simply just love the taste. It's amazing how many different ways you can prepare salmon. Perfectly cooked salmon is moist and has a delicate flavor. Cooking salmon is fast and healthy and can be baked, broiled, poached, grilled or pan-fried.

There are several species of Pacific wild-caught salmon including King Salmon which is sometimes called Chinook, Coho Salmon, also called Silver Salmon, Pink (or Humpback) Salmon (used mostly for canning), Sockeye Salmon, also known as Red Salmon, and Copper River Salmon, which could be Coho, Sockeye or King. I've tried them all but prefer Wild Sockeye salmon because of its delicious mild taste.

I've prepared numerous recipes for salmon for a variety of tasty choices. I recommend leaving the skin on when you cook salmon as it gives it more flavor and it's easier to remove once cooked.  If you prefer to cook the salmon without the skin, just ask your butcher to remove it  when you purchase a fillet of salmon.  It's free of charge and will save you the hassle of removing it yourself.

My recipe for Wild-Caught Salmon with Red Wine Sauce is especially one of my favorites because anything made with wine and mushrooms is delicious. I will definitely make this dish again!

Wild-Caught Salmon with Red Wine Mushroom Sauce


1 1/2-ounce package morel or porcini mushrooms
2 teaspoons arrowroot powder (or cornstarch)
2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
1/3 cup finely chopped shallots
3/4 cup dry red wine
1 cup  organic vegetable stock
1 teaspoon butter
1-2 teaspoons fresh lemon juice
1/2 teaspoon sea salt, divided
1/2 teaspoon freshly ground pepper, divided
1 1/4 pounds wild-caught salmon fillet, cut into 4 portions


Rinse the mushrooms; finely chop. Heat 2 teaspoons oil in a large skillet over medium heat. Add shallots and cook, stirring, until softened, about 2 minutes. Add the mushrooms and cook for 1 minute more.

Stir in wine and cook, stirring, until reduced to about 1/2 cup, 2 to 3 minutes. Add the vegetable stock to the pan. Bring to a simmer and cook until the sauce is reduced to 1 1/2 cups, 10 to 14 minutes.

Stir the cornstarch mixture and stir it into the simmering sauce. Cook, stirring, until slightly thickened, 1 to 2 minutes. Remove from the heat and stir in butter, lemon juice and 1/4 teaspoon each salt and pepper.

Meanwhile, season salmon with the remaining 1/4 teaspoon each salt and pepper. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the salmon and cook until just cooked through, 3 to 5 minutes per side. Serve with the mushroom sauce.

Add quinoa and steamed broccoli to make a complete meal. Makes: 4 servings


Intuitively Yours,
Laurel  xoxo

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