Vanilla Salmon With Wild Mushroom Fricassee Recipes

Steps:

• Heat a Dutch oven coated with cooking spray over medium-high heat. Add tempeh; sauté 8 minutes or until golden brown. Add wine and soy sauce; cook 15 seconds or until liquid almost evaporates. Remove tempeh from pan.
• Add leeks and mushrooms to pan; sauté 5 minutes. Stir in flour; cook 1 minute, stirring frequently. Tie celery leaves, thyme sprigs and parsley sprig together securely with string. Add herbs, garlic and broth to pan; bring to a boil. Add tempeh, stirring well. Cover, reduce heat and simmer 15 minutes.
• Uncover and cook 3 minutes or until thick. Discard herbs. Stir in lemon juice, salt and pepper; sprinkle with parsley. Garnish each serving with 1/2 teaspoon lemon rind, if desired.

Steps:

• Preheat the oven to 300ºF. Cover a baking sheet with foil and lightly oil the foil. Place the salmon on top. Season with salt and pepper. Fill a roasting pan with boiling water and place it on the oven floor.
• Place the salmon in the oven and bake until the fish flakes and white bubbles of protein appear on the surface, 10 to 20 minutes, depending on the size of the fillets. Remove from the heat.
• Meanwhile, cook the mushrooms. Heat a large, heavy frying pan over medium-high heat and add 1 tablespoon of the olive oil. When the oil is hot (you can feel the heat when you hold your hand above the pan), add the mushrooms and cook, stirring or tossing in the pan, for a few minutes, until they begin to soften and sweat. Add the remaining oil, turn the heat to medium, and add the shallots, garlic, and herbs. Stir together, add 1/2 teaspoon salt and freshly ground pepper to taste, and cook, stirring often, for another 1 to 2 minutes, until the shallots and garlic have softened and the mixture is fragrant. Add the wine and cook, stirring often and scraping the bottom of the pan, until the wine has just about evaporated. Taste and adjust seasonings. Remove from the heat.
• Serve the salmon with a spoonful of mushrooms on top or on the side.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Rinse salmon, and arrange in a 9x13 inch baking dish. Sprinkle salt, pepper, onion powder, and dill over the fish. Place pieces of butter evenly over the fish.
• Bake in preheated oven for 20 to 25 minutes. Salmon is done when it flakes easily with a fork.

Steps:

• Season salmon with salt and pepper. Heat a large straight-sided skillet or wide, shallow pot over medium-high; add 1 tablespoon butter and oil. When foam subsides, add salmon, skin-sides down. Cook, undisturbed, until skin is crisp and fish turns opaque halfway up sides, about 5 minutes (if butter begins to brown, lower heat). Transfer salmon to a plate, skin-sides up.
• Reduce heat to medium-low; add shallots, celery, fennel, and mushrooms, scraping up any browned bits from bottom of skillet; season with salt and pepper. Sauté, stirring occasionally, until vegetables soften but don't develop color and mushrooms become glossy, 7 to 9 minutes. Stir in flour; cook 1 minute. Add wine and bring to a boil, stirring constantly, until liquid just thickens, about 30 seconds. Add clam juice, tarragon sprigs, and bay leaf. Bring to a simmer, then partially cover, reduce heat to medium-low, and simmer 10 minutes.
• Return salmon to skillet, skin-sides up, along with any accumulated juices. Partially cover and continue simmering until just cooked through, 4 to 5 minutes. Transfer salmon to a plate; remove and discard herbs.
• In a small bowl, whisk together egg yolks and cream. Slowly pour in 1/2 cup cooking liquid, whisking constantly. Stir cream mixture into skillet. Add remaining 1 tablespoon butter and lemon juice, stirring until butter melts. Return salmon, skin-sides up, and any accumulated juices to skillet; simmer, uncovered, 30 seconds. Top with tarragon leaves and fennel fronds and serve with rice or bread.

Steps:

• Preheat the grill to 375°F.
• Place the salmon in a mixing bowl with the vanilla bean and olive oil.
• Marinate for 1 hour under refrigeration.
• Season with salt and pepper.
• When ready, grill the salmon for 4 minutes on each side.
• In a large skillet, melt the butter over medium heat.
• For the mushroom fricassee:.
• Add the sliced mushrooms and asparagus, and saute until asparagus is just beginning to brown.
• Season with salt and pepper.
• For the red wine reduction:.
• Pour the red wine into a medium sauce pot and reduce by half.
• Add the port and reduce by half again.
• Slowly whisk in butter.
• Season with salt and pepper.

Steps:

• Bring 3 cups chicken broth to a boil in a covered pot. While the broth is coming to a boil, start fricassee. Heat a large nonstick skillet over medium high heat. Add oil and butter. When butter melts into oil, add mushrooms and season with salt and pepper, to taste. Cook, stirring frequently, 10 minutes or until mushrooms are all dark and tender. Add vinegar to the pan and stir to coat. The vinegar will cook away in about 1 minute. Add stock to the pan and scallions. Toss to combine.
• Stir quick cooking polenta into boiling chicken stock until it masses. Stir in butter and cheese and season with salt and pepper, to your taste.
• Serve polenta topped with mushroom fricassee along side sage veal chops or other entree selection.

Steps:

• Crush the bay leaves as finely as possible using a pestle and mortar, then mix with the breadcrumbs, lemon zest and some seasoning, then set aside. Put the spinach in a colander and pour over boiled water from the kettle to wilt it. Rinse under cold water to cool, then squeeze out as much of the water as possible. Bring the cream, white wine and mushrooms to the boil in a pan, then remove from the heat and set aside.
• Spread out the wilted spinach in the base of a baking dish or roasting tin that's large enough to snugly fit the salmon. Pour over the creamy mushrooms. Season to taste. Lay the salmon on top, down the middle of the dish, with the rounded-side up. Season the salmon and drizzle over the lemon juice, then scatter over the breadcrumbs so the fillet is completely covered. Will keep chilled for up to 24 hrs.
• Heat the oven to 200C/180C fan/gas 6. Dot the butter over the salmon and bake for 30-35 mins until the fish is just cooked through, the crumb is golden and the cream has bubbled into the spinach. Leave to rest for a few minutes, then serve the salmon and spinach straight from the dish.

Steps:

• Melt 3 tablespoons butter in heavy large skillet over medium heat. Add shallots and sauté 2 minutes. Increase heat to medium-high. Add mushrooms; sauté until beginning to brown, about 8 minutes. Add clam juice and wine; boil until liquids are syrupy and almost evaporated, about 20 minutes. (Can be made 6 hours ahead. Cover and chill. Rewarm over medium heat, stirring frequently.) Add cream to mushrooms; boil until thickened, about 1 minute. Mix in chopped tarragon. Season with salt and pepper.
• Preheat broiler. Arrange salmon skin side down on broiler pan. Brush with lemon juice, then butter. Sprinkle with salt and pepper. Broil until just cooked through, without turning, about 6 minutes. Transfer to plates. Spoon mushrooms over. Garnish with tarragon.