Title: Shanghai Salmon
Categories: Fish Salmon
Yield: 4 Servings

2		(8-ounce) center cut salmon
		Fillets, lightly seasoned
		With salt and pepper
1	tb	Vegetable cooking oil
8		Shiitake mushroom caps,
		Thinly sliced
2		Scallions, chopped small
1		Shallot, minced
2	tb	Fresh ginger, peeled and
		Finely chopped
1		Lemon wedge
3	tb	White wine (Chablis or
		Sherry)
1/2	c	Heavy cream

Preheat oven to 400 degrees.

Heat skillet on high until very hot. Add 1 tablespoon cooking oil to pan.

Carefully place salmon in hot oil until seared, about 1 minute. Turn salmon o ver and sear other side. Place salmon on oven-safe dish and finish in oven until cooked through. In pan, add shiitake mushrooms, scallions, shallots and ginger. As mushrooms begin to wilt, squeeze 1 lemon wedge into pan and deglaze with 3 tablespoons whit e wine. Reduce by half, and add heavy cream. Continue to cook until cream sauce thickens, about 1 minute. Place 1 salmon fillet in center of dish and cover with 1/2 of mushroom ginger cream. Repeat with second piece of salmon.

CHRISTINE MCENANEY

North Dartmouth

previous

next