Salmon Fillets Ragout Recipes

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SALMON FILLETS WITH WILD MUSHROOM RAGOûT



Salmon Fillets with Wild Mushroom Ragoût image

Categories     Mushroom     Sauté     Low Carb     Salmon     Fall     Bon Appétit

Yield Serves 6

Number Of Ingredients 11

3 tablespoons butter
5 shallots, minced
18 ounces mixed mushrooms (such as oyster, chanterelle, morel and crimini)
3/4 cup bottled clam juice
3/4 cup dry white wine
3 tablespoons whipped cream
2 teaspoons chopped fresh tarragon or 1/2 teaspoon dried
6 6-to 8-ounce salmon fillets
Fresh lemon juice
2 tablespoons butter, melted
Fresh tarragon sprigs

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.

SALMON FILLETS RAGOUT



Salmon Fillets Ragout image

I believe this recipe came from a Bon Appetit magazine. It is a nice way to make salmon with wild mushrooms. I like to serve this dish with wild rice and a green veggie.

Provided by Expat in Holland

Categories     Very Low Carbs

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons butter
1 garlic clove, minced
1 white onion, sliced into rings
3 cups assorted mushrooms, sliced
1/3 cup clam juice
1/3 cup white wine
1/4 cup heavy cream
1/2 teaspoon tarragon, crumbled
4 salmon fillets
2 tablespoons olive oil
1/4 cup fresh lemon juice, squeezed

Steps:

  • Melt butter in skillet.
  • Add garlic and onion and sautee about 3 minutes. Reduce heat to medium.
  • Add mushrooms and sautee until mushrooms are tender about 8 minutes.
  • Add clam juice and wine and bring to a boil.
  • Continue to cook until liquid turns syrupy about 15 minutes.
  • Add cream and boil for 2 minutes.
  • Stir in tarragon, salt and pepper.
  • Remove from stove.
  • Meanwhile, place salmon on a greased baking dish in a single layer.
  • Brush fillets with olive oil and lemon juice.
  • Broil salmon 4 inches from heat source, for about 8 minutes. Turn salmon over and broil for another 8 minutes.
  • Plate salmon. Top with mushroom ragout.
  • Serve.

Nutrition Facts : Calories 610.8, Fat 32.1, SaturatedFat 11.6, Cholesterol 208.6, Sodium 357.9, Carbohydrate 9.3, Fiber 1.1, Sugar 3.3, Protein 66

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