Salmon with Mushrooms Recipe - Cooking Index
1 1/2 cups | 355ml | Mushrooms - quartered |
1 cup | 237ml | Shiitake mushrooms - stems removed |
1/2 cup | 118ml | Enoki mushrooms |
1 cup | 237ml | Chicken broth - low sodium |
1 tablespoon | 15ml | Thyme - chopped |
20 | Garlic - crushed | |
1 tablespoon | 15ml | +1 tsp olive oil |
4 | Salmon fillets - 3-4 oz each | |
1/4 teaspoon | 1.3ml | Salt |
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
Source:
Cooking Light, Jan/Feb 1998
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