I have a confession. I am a salmon snob. I have enjoyed some amazing salmon dishes, but I’ve also had overcooked, fishy tasting salmon too. So being the picky salmon eater that I am, I look forward to when Sockeye salmon is in season (May-July). Its distinctive, deep orange-red color and full-flavor is my salmon of choice .
This recipe screams spring–wild mushrooms, peas, tarragon and chives, in a subtle white wine sauce. This is an easy, yet elegant spring dinner.
- 1 large Sockeye salmon fillet (16–24 ounces)
- 3 Tbls. butter
- 2 Tbs. olive oil
- 2 medium shallots, minced
- 1 lb. mixed wild mushrooms (morel, shiitake, oyster, cremini,), trimmed and coarsely chopped
- 1 1/2 cups white wine
- 1 cup of peas (fresh or frozen)
- 1/2 cup chopped mixed fresh herbs, such as tarragon, chives, and parsely
- Salt and pepper
- 1 cup instant polenta
- 1/2 oz. finely grated Parmigiano-Reggiano
- Preheat oven to 375. Season Salmon with salt and pepper. Squeeze juice of one lemon over salmon and place on foil-lined cookie sheet and bake at 375 for 15-16 minutes.
- Meanwhile, In a large saute’ pan heat 1 Tbs. of the butter and olive oil over medium heat. Add the shallots and a pinch of salt and cook, stirring occasionally until tender, about 4 minutes. Increase heat to medium-high. Add mushrooms; sauté until beginning to brown, about 8 minutes. Add peas and white wine and cook until reduced to about 3/4 cup, 3 to 4 minutes. Turn heat to low and swirl in the additional 2 Tbls. of butter and 1/4 cup of the herbs. Season to taste with salt and pepper. Keep warm.
- Next, make polenta according to package instructions. When finished, add the Parmesan and stir until combined. Keep warm.
- Remove salmon from the oven and sprinkle with remaining 1/4 cup of herbs. Cut salmon into 4 pieces. Place a scoop of polenta on each plate. Lay a piece of salmon over the polenta and then top with mushroom sauce.
- Serve immediately.