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FEATURED RECIPE
Pinot Grigio | Pan Seared Salmon with Citrus Herb Butter
This easy and elegant dish will delight your guests and convince them that you are seasoned pro!
Pan Seared Salmon with Citrus Herb Butter
1 1/2 lb. Salmon fillets
3 T Olive oil
Salt and pepper
1 T lemon juice
- Citrus Herb butter
- 5 T Butter, room temperature
1 T Tarragon, chopped
1 t chopped garlic
1 lemon, zest grated and 1 TB juice
1 orange, zest grated
Salt and pepper to taste
- Wild Mushroom Ragout
- 1 c White wine
4 T Butter
4 T Water
1/2 cup Onion, finely minced
1 T Finely chopped garlic
2 c Chanterelle Mushrooms, cleaned and sliced
2 c Shiitake Mushrooms, de-stemmed and sliced
2 c Crimini or portabello mushrooms de-stemmed and sliced
Salt and Pepper to taste
2 T Chives, finely chopped
1 T lemon juice
DIRECTIONS
For Pan Seared Salmon with Citrus Herb Butter:
Season the salmon with salt and pepper. Heat the olive oil over high heat in a large saute pan. When the oil is hot add the filets, don’t cover the pan or move the salmon for 3-4 minutes until the salmon is nicely browned. Turn the salmon over and cook just 1-2 minutes more depending on thickness for juicy med. Rare salmon. Put a tsp lemon juice over each salmon.
Place the mushroom ragout in the center of the plate. Place the salmon, browned side up on the mushrooms and top with the room temp. citrus butter.
For Citrus Herb butter:
Combine all ingredients and season to taste.
For Wild Mushroom Ragout:
Place the white wine in a saute pan and reduce to a glaze. Add the butter, water, onion and garlic to the saute pan. Heat while stirring. When the butter begins to melt add the mushrooms, salt and pepper and cover the pan. Cook over medium heat stirring every couple of minutes. Let the mushrooms juices come out then uncover and stir while they reduce by about 1/3. Add the lemon juice and chives. Set aside.
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