| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Magazine, Fish | 4 | Servings | |
INGREDIENTS
| 1 1/2 | c | Mushrooms; quartered |
| 1 | c | Shiitake mushrooms; stems |
| . removed | ||
| 1/2 | c | Enoki mushrooms |
| 1 | c | Chicken broth; low sodium |
| 1 | tb | Thyme; chopped |
| 2 | cl | Garlic; crushed |
| 1 | tb | +1 tsp olive oil |
| 4 | Salmon fillets; 3-4oz each | |
| 1/4 | ts | Salt |
INSTRUCTIONS
1. In medium saucepan, combine white, shiitake and enoki mushrooms, broth, thyme and garlic. Bring to a boil; reduce heat to low and simmer 5 minutes. 2. Meanwhile, heat a large nonstick skillet over medium-high heat. Add oil and heat until very hot. Sprinkle salmon with salt; place in skillet, skin-side down. Invert another large skillet over salmon and cook 6 minutes. Do not turn salmon. 3. To serve, place salmon on dinner plates, skin-side up. Serve with equal amounts of mushrooms and broth From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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