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Sockeye Salmon with White Wine, Peas, and Wild Mushroom Sauce

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  • Author: Tonja Engen

Ingredients

Scale
  • 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

Instructions

  1. 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.
  2. 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.
  3. Next, make polenta according to package instructions. When finished, add the Parmesan and stir until combined. Keep warm.
  4. 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.
  5. Serve immediately.

Find it online: https://tonjastable.com/2014/05/spring-dinner-sockeye-salmon-with-white-wine-peas-and-wild-mushroom-sauce/