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Salmon with Orange Mushroom Cream
	Comment On This Recipe Salmon with Orange Mushroom Cream Prep Time: 30 min(s) Cook Time: 30 min(s) Serves: 4 Difficulty: Beginner Ethnicity: American Tools: cutting board deep saute pan (4-quart) juicer large chef's knife measuring cups measuring spoons medium saucepan (2-quart) Microplane sheet pan/jelly roll spatula/turner wire rack with tray (seasoning, cooling, resting) wooden spoon
Ingredients: 4 salmon (fresh) - fillets (6oz.) 1/2 cup(s) olive oil 1 pinch salt and pepper - to taste 2 tablespoon(s) butter (unsalted) 2 medium leeks - white part only, julienned (Learn How) 1 pound cremini mushrooms - washed and sliced 1 cup(s) dry white wine 1/2 cup(s) orange juice - (zest reserved) 1 cup(s) clam juice - or vegetable stock 1 tablespoon(s) orange zest - with a hand zester 1/4 cup(s) heavy cream 1 teaspoon(s) red chile flakes - ground 1 pinch salt and pepper 2 tablespoon(s) dill - chopped
Steps: -Preheat the oven to 425 degrees. -Drizzle the fish with olive oil and season. Place the fish on a sheet pan and set to the side. -Heat a heavy bottom pan up to medium and add the butter. -Once the butter melts completely, add the leeks. -Continue to cook the leeks slowly over medium to low heat. -Once the leeks are soft and translucent (with no brown), add the mushrooms. Increase the heat to medium and saute an additional 3 minutes. -Add the white wine and the orange juice. Reduce this by half. -Add the clam juice and the orange zest. Increase the heat to high and bring it to a boil. Add the cream. -Cook for 20 minutes on medium-high reducing the sauce by a third. -Add the chile flakes and season to taste. Add the dill. -Bake the salmon in the oven for approximately 8 minutes for medium. -Top with the sauce. Please log in to post your comment. If you don't have an account register here.

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