Every once in a while, it is okay to splurge. This meal is definitely a splurge. It is a sockeye salmon sauteed in butter and then topped with a little "salad" of shiitake mushrooms and shallots and topped again with a chiffonade of sage. The butter makes this dish decadent, making each mouthful of salmon something to treasure. I would not make this often, but it is definitely a good creation.A Chef Bolek Original
Serves 2-4
Ingredients:
1 pound of sockeye salmon fillets
8 shiitake mushrooms, medium to large
1 shallot, julienned
1 garlic clove diced
5 tablespoons of butter
4-6 large leaves of sage, chiffonade
Directions:
1. Cut the salmon into 2 or 4 slices. Salt and pepper liberally. Clean the shiitake mushrooms and slice them into little strips. Heat a pan on high and throw the mushrooms into the pan. This will draw the moisture out of the mushrooms. Stir the mushrooms. After a couple of minutes, add 2 tablespoons of butter, the shallots and garlic. Saute for about five minutes.
1. Cut the salmon into 2 or 4 slices. Salt and pepper liberally. Clean the shiitake mushrooms and slice them into little strips. Heat a pan on high and throw the mushrooms into the pan. This will draw the moisture out of the mushrooms. Stir the mushrooms. After a couple of minutes, add 2 tablespoons of butter, the shallots and garlic. Saute for about five minutes.
2. In a separate plan, while the mushroom mixture is sauteing, heat 3 tablespoons of butter on medium high heat. When the butter is melted and bubbling, add the salmon, flesh side down. Saute for about 5 to 6 minutes and flip. Saute for about five more minutes. Take a knife and poke gently into the salmon to determine if it is done. If the salmon begins to flake, it is basically done. If it is not flaking, turn it one more time for a couple of minutes.
3. Remove the salmon and plate. Take a spoonful (or three, as I like it) of the mushroom mixture and gently pour the mixture over the salmon. Garnish with the sage chiffonade.
ENJOY!
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