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MOWI Atlantic Salmon with Sautéed Mushrooms


MOWI Atlantic Salmon with Sautéed Mushrooms

45 minutes


  1. Boil wine, vinegar, and shallots in a 2- to 3-quart heavy saucepan over moderate heat until liquid is syrupy and reduced to 2 to 3 tablespoons. Add cream, salt, and white pepper and boil 1 minute. Reduce heat to moderately low and add a few tablespoons butter, whisking constantly. Add remaining butter a few pieces at a time, whisking constantly and adding new pieces before previous ones have completely liquefied (the sauce should maintain a creamy consistency), lifting pan from heat occasionally to cool mixture.
  2. Remove from heat, then season to taste with salt and pepper and pour sauce through a strainer, pressing on and then discarding shallot. Reserve.
  3. For the sautéed veggies, on a pan on medium-high temperature incorporate the olive oil and mini onions, after getting a golden brown color incorporate the mushrooms, season with salt and pepper. Sear till having a golden-brown mushroom. Add the asparagus and the garlic (be aware of not burning the garlic). Reserve.
  4. Season the salmon with salt and pepper to taste and cook in a pan on medium heat with the olive oil. Sear the salmon cook 5 minutes on each side (skin side down first) or until cooked (should reach an internal temperature of 145℉).
  5. Serve the Salmon with the Burre Blanc sauce and the sautéed mushrooms.

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