Salmonwithbaconandmushrooms Recipes

SALMON WITH BACON AND MUSHROOMS

Steps:

• Heat one tablespoon of the oil in a nonstick frying pan. Season the salmon and fry for 3 minutes skin-side up. Transfer to a plate.
• Fry the bacon for 4-5 minutes. Add the red onion, fry for 2 minutes, then add the mushrooms, cook for 5 minutes more and stir in the lemon zest.
• Put the salmon on top of the onion mixture in the pan (or use an ovenproof dish) and broil on high for 2-3 minutes. Mix the vinegar, the rest of the oil and the rosemary with a pinch of sugar and season.
• Spoon over the salmon. Good with celeriac mash or crispy roast potatoes.

BROILED SALMON FILLET WITH BACON, WILD MUSHROOMS AND OYSTER SAUCE

Steps:

• Pre-heat broiler. Season the salmon fillet well with salt and pepper. Wrap 3 of the bacon slices, evenly spaced, around the salmon filet. Place fillet on roasting pan, and place under broiler. Cook until just done (about 10 minutes).
• Meanwhile, prepare the sauce. Cut the remaining two slices of bacon into small squares. Place in a heavy saute pan over high heat. Cook until medium-brown, about 2 minutes. Spill out all but 1 teaspoon of the bacon fat. Lower heat to medium-high. Add the shiitake mushrooms, stir well, and saute until mushrooms become golden-brown, about 3 minutes. Turn heat down to medium, and stir in garlic and parsley. Cook for one minute. In a bowl, combine the oyster sauce with 1/4 cup of hot water. Blend, and add to saute pan. Cook one minute over medium heat. Season well with nutmeg.
• To serve, remove the wrapped bacon from the salmon (you may discard the bacon, or use it as a garnish). Delicately slice the salmon along the natural separations, and divide among 4 plates. Top each with a quarter of the sauce, and with a flat parsley leaf for garnish.
• Recommended Wine: 1994 Saintsbury Garnet Carneros Pinot Noir

BAKED SALMON WITH MUSHROOM SAUCE

Steps:

• Cut salmon into 4 equal portions.
• Lightly butter a 13x9 baking dish.
• Place salmon in the dish.
• Heat butter in skillet and add mushrooms and green onions.
• Saute over medium heat until mushrooms are tender.
• Stir in flour, parsley and salt.
• Add milk and bring to a boil.
• Cook and stir until thick, then add wine or water and lemon juice.
• Boil one minute, then pour sauce over salmon.
• Bake at 350° for 20 to 25 minutes or until fish flakes easily.