I had a similar dish at Jake's restaurant, and thought it was so good I wanted to recreate it at home. Their version had raspberries though.Cut 2 small fillets of salmon (total about 1 lb) into large bite size chunks (about 1" x 2" x 2") and toss with 1 TB soy sauce & 1 TB mirin. Let sit with the marinade for 5 minutes as you prepare the rest of the meal.
Toast 1/2 C hazelnuts in a dry pan. Turn nuts out and clean pan. Chop hazelnuts roughly.
Add oil to hot pan, swirl. Add 1/2 yellow onion, roughly chopped and stir. When browning, then add 2-3 cloves garlic (minced). Add 1-2 C sliced mushrooms. Let brown in pan (5 minutes).
Push veggies to one side of the pan. Add 1 TB oil and 1 TB all purpose flour and stir for 1-2 minutes over medium high, until well mixed and browned a little.
Deglaze pan by pouring in 1/4- 1/3 C white wine (I buy a $3 bottle of Sauvingon Blanc). Let simmer until most of the wine evaporates.
Pour in 2/3 C whipping cream and stir. Add salmon chunks and liquid into pan, reduce heat to medium low and cover. Let cook 3 minutes, then turn salmon chunks over to other side, mounding mushroom mixture over the salmon. Re-cover pan and swap utensils (or clean your utensil since it touched raw salmon). Let cook another 2-3 minutes, be careful not to overcook! You will know it is done when the middle of the thickest chunk of salmon is slightly clear-red in the middle (it will continue cooking even off heat). immediately remove from heat.
Stir in seasonings:
black pepper
1/2 tea salt or to taste
1/2 tea brown sugar to taste
Serve sprinkled with chopped toasted hazelnuts, with sides of rice and salad.
No comments:
Post a Comment