Salmon with Red Wine-Morel Sauce
Ingredients
- 1 package(s) (1/2-ounce) dried morel or porcini mushrooms
- 1 cup(s) boiling water cup(s) boiling water
- 2 teaspoon(s) cornstarch
- 2 teaspoon(s) extra-virgin olive oil
- 1 tablespoon(s) extra-virgin olive oil, to combine with above
- 1/3 cup(s) finely chopped shallots
- 3/4 cup(s) dry red wine
- 1 cup(s) seafood stock or bottled clam juice
(see Note)
- 1 teaspoon(s) butter
- 1 teaspoon(s) lemon juice
- 1/2 teaspoon(s) salt, divided
- 1/2 teaspoon(s) freshly ground pepper, divided
- 1 1/4 pound(s) wild-caught salmon fillet, skinned (see Tip) and cut into 4 portions
Directions
- Combine mushrooms and boiling water in a small bowl. Soak until the mushrooms are softened, 12 to 15 minutes. Strain the soaking liquid through a paper
- Heat 2 teaspoons oil in a large skillet over medium heat. Add shallots and cook, stirring, until softened, about 2 minutes. Add the mushrooms and cook for 1 minute more. Stir in wine and cook, stirring, until reduced to about 1/2 cup, 2 to 3 minutes. Add the remaining soaking liquid and seafood stock (or clam juice) to the pan. Bring to a simmer and cook until the sauce is reduced to 1 1/2 cups, 10 to 14 minutes.
- Stir the cornstarch mixture and stir it into the simmering sauce. Cook, stirring, until slightly thickened, 1 to 2 minutes. Remove from the heat and stir in butter, lemon juice, and 1/4 teaspoon each salt and pepper.
- Meanwhile, season salmon with the remaining 1/4 teaspoon each salt and pepper. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the salmon and cook until just cooked through, 3 to 5 minutes per side. Serve with the mushroom sauce.
