Salmon with Portobello Sauce

Easy and delicious. Salmon steaks marinated in orange juice and broiled. Rich and creamy sauce. Recipe adapted from Food and wine.


2 salmon steaks
1/4 cup fresh orange juice
2 tbsp. plus 1 tsp. unsalted butter
2 garlic clove, minced
2 sliced Portobello mushrooms
Freshly ground pepper
4 medium scallions, cut into 2-inch lengths
1/2 cup low-sodium broth
2 tbsp. heavy cream

Preheat the broiler. Lay the salmon steaks in a baking dish and pour the orange juice over them. Season with salt; let stand for 5 minutes. Turn the fillets; let stand for 5 minutes longer.

Meanwhile, in a large skillet, melt 2 tablespoons of the butter. Add the garlic and cook over moderately high heat until fragrant. Add the mushrooms; season with salt and pepper. Cover and cook over moderately high heat, until the mushrooms have released their liquid, 5 minutes. Stir in the scallions and cook uncovered over high heat, stirring occasionally, until browned, 5 minutes. Add the stock and cream and simmer for 3 minutes. Season with salt and pepper.

While the sauce simmers, transfer the salmon to a rimmed baking sheet. Top each fillet with 1/2 teaspoon of the remaining butter. Broil 5 inches from the heat (I  missed this point and my fish is baked rather than broiled) for 10 minutes, until richly browned and just cooked. Spoon the sauce on plates, set the salmon on top and serve.

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