Fish & Seafood
Porcini Dusted Copper River King Salmon
with Wild Mushroom-Thyme Jus
Copper River King Salmon
4-6 oz portions of salmon
2 Tbsp vegetable oil
Salt and pepper, to taste
1 oz dried porcini ground to fine dust in a spice grinder
Wild Mushroom-Thyme Jus, recipe follows
Rub fish with vegetable oil, sprinkle with salt and pepper, then coat liberally with the porcini powder.
Heat a saute pan over high heat, add oil to lightly coat the bottom of the pan, then add the fish. Cook for 2-3 minutes per side, and depending on thickness of the fish, you may need to finish in a 350° oven for up to 5 minutes.
To serve: top with Wild Mushroom-Thyme Jus.
1 Tbsp olive oil
1 Tbsp butter
2 Tbsp shallots, minced
1 Tbsp garlic, minced
1 onion, julienned and caramelized to a deep golden brown
2 cups sliced mushrooms, any combination of portabella, shiitake, crimini, morel
½ cup CSM Fringes pinot noir or Syrah
2 cup chicken stock
½ cup veal or beef stock
1 Tbsp soy sauce
1 tsp brown sugar
1 Tbsp chopped thyme
Kosher salt & pepper, to taste
Heat large saute pan over medium-high heat; add olive oil and butter. Stir in shallots and garlic; saute for one minute. Stir in caramelized onions and mushrooms; continue cooking for 2-3 minutes, until the mushrooms are soft. Pour in wine to deglaze; reduce until liquid is almost dry. Stir in chicken stock; continue to cook until liquid is reduced by half. Add veal stock; again continue to cook until sauce is slightly thickened. Season with soy, brown sugar, thyme, salt and pepper.