| 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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