Roasted Salmon with Oyster Mushrooms in Red Wine
Recipe from Food & Wine

Jason Franey makes the most of the superb mushrooms that grow in the Pacific Northwest -- for instance, pairing sauteed chanterelles with roasted salmon and figs in a red wine sauce. Since chanterelles are not always easy to find (and are expensive), oyster mushrooms are an ideal substitute.


Roasted Salmon with Oyster Mushrooms in Red Wine
David Malosh

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Servings: 4
Prep Time: 35 mins
Total Time: 35 mins
Related Categories: Fish and Seafood, Mushrooms, Salmon, Salmon Fillet
 
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Ingredients
  • 1  tablespoon
    canola oil
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  • 4 
    6-ounce salmon fillets with skin
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  •  
    Salt and freshly ground pepper
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  • 4  tablespoons
    unsalted butter
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  • 1  pound
    oyster mushrooms, sliced
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  • 1 
    large shallot, minced
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  • 1 
    garlic clove, minced
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  • 1  teaspoon
    chopped thyme
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  • 1/2  cup
    dry red wine
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  • 1/2  cup
    low-sodium chicken broth
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Directions
1.
Preheat the oven to 350 degrees. In a large ovenproof skillet, heat the oil until shimmering. Add the salmon skin side down and season with salt and pepper. Cook over high heat until the skin is lightly browned, about 3 minutes. Transfer the skillet to the oven and roast the salmon for about 10 minutes, until it is cooked through and the skin is very crisp.
2.
Meanwhile, in a large skillet, melt 2 tablespoons of the butter. Add the mushrooms and cook over high heat, stirring occasionally, until lightly browned, about 6 minutes. Add the shallot, garlic, and thyme and season with salt and pepper. Cook, stirring, until the shallot is softened, about 3 minutes. Add the wine and broth and simmer until the liquid is nearly evaporated, about 5 minutes. Remove from the heat. Stir in the remaining 2 tablespoons of butter.
3.
Transfer the salmon to plates, skin side up. Serve with the mushrooms.
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