| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Atlantic, Fisheries, North | 4 | Servings | |
INGREDIENTS
| 4 | 6 oz slices salmon fillet | |
| cut on the slant | ||
| 16 | Dry red wine, Beaujolais or | |
| Côtes | ||
| de Provence | ||
| 12 | Peeled white onions, 1 inch | |
| in diameter | ||
| 12 | Button mushrooms | |
| 4 | Double cream | |
| 4 | T | Butter |
| 1 | t | Lemon juice |
| 1/2 | t | Worcestershire sauce |
| 1 | Bayleaf | |
| 1/2 | t | Thyme |
| 2 | T | Chopped parsley |
| Flour | ||
| Salt and freshly ground | ||
| pepper |
INSTRUCTIONS
Season the salmon with salt and pepper and dredge with flour, shaking to remove the excess. Heat the butter in a frying pan that has a lid and seal the salmon steaks quickly on both sides. Lift out and set aside, covered. In the butter remaining in the pan lightly brown the onions and mushrooms. Pour in the wine, add the bayleaf and thyme and bring to a simmer. Return the salmon, and any juices that may have collected to the pan, cover and simmer until the salmon is just tender, about 10 minutes. Remove the salmon to a warmed serving dish and keep warm. Remove and discard the bayleaf and thyme. Add the cream and reduce it to coating consistency over a fairly high heat. Add the lemon juice and Worcestershire sauce. Pour the sauce over the salmon and sprinke with the parsley. Serve with boiled new potatoes. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 389
Calories From Fat: 108
Total Fat: 12.3g
Cholesterol: 30.5mg
Sodium: 83.1mg
Potassium: 107.9mg
Carbohydrates: 60.2g
Fiber: 2.3g
Sugar: <1g
Protein: 8.3g