Brad's fresh coho salmon w/ mushroom cream sauce

Name: Brad's fresh coho salmon w/ mushroom cream sauce
Cuisine: American
Ingredients: 1 fresh salmon, fileted and bones removed. 6 0z portions; Montreal steak seasoning, garlic powder, white pepper,; Smoked paprika, and lemon pepper; 1 lemon, sliced thin into rounds; 1/2 large onion, diced; 16 oz sliced crimini mushrooms; 2 tbs minced garlic; 1/2 cup white wine; Juice of 1 lemon; 1 tbs white wine vinegar; 2 cups half and half; 2 tsp granulated chicken bouillon; 6 sprigs fresh dill, remove stems and chop; 1/2 cup sour cream; Because I served over grits, I added Cajun spice

wingmaster835 @wingmaster

Sequim Washington

Salmon season has started here in the pacific northwest. There is no comparison to fresh, not frozen, summer coho. I served over cheesey, bacon, and orange pepper polenta. But serve with whatever side you like.

wingmaster835 @wingmaster

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Ingredients

For the salmon
1fresh salmon, fileted and bones removed. 6 0z portions
Montreal steak seasoning, garlic powder, white pepper,
Smoked paprika, and lemon pepper
1lemon, sliced thin into rounds
For the sauce
1/2large onion, diced
16 ozsliced crimini mushrooms
2 tbsminced garlic
1/2 cupwhite wine
Juice of 1 lemon
1 tbswhite wine vinegar
2 cupshalf and half
2 tspgranulated chicken bouillon
6 sprigsfresh dill, remove stems and chop
1/2 cupsour cream
Because I served over grits, I added Cajun spice

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Steps

1

Portion the salmon or cook whole. Line a baking sheet with foil. Place salmon skin side down on foil. Season the fish well with all of the spices. Drizzle with olive oil. Cover with lemon slices. Bake in a preheated oven at 375 degrees. Depending on thickness of the fish, bake 17-25 minutes.
2

Meanwhile, saute onions and mushrooms in a large saute pan with 2 tbs olive oil. When onions are sweated off. Do not let them brown. Add garlic. Saute 2 minutes. Add wine, lemon juice, and vinegar. Turn heat to medium high. Reduce liquid almost completely.
3

Add rest of ingredients for sauce. Reduce heat to medium low. Let all sauce ingredients come to a simmer. Simmer until sauce has gotten thick. Adjust seasoning to taste.
4

You can serve sauce over fish, or fish over sauce. Serve with whatever side dish you desire. Enjoy.

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Cooksnaps

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wingmaster835 @wingmaster

on August 26, 2021 12:40

Sequim Washington

cooking is a passion of mine. I started when I was very young and I had to drag a milk crate around to see over the counter. taught by a career cook (my grandmother ). I have always tried to push the boundaries of conventional cooking. I prefer cooking wild game. when I can get my hands on it, but fish is more readily available for me. I raise and butcher most of the livestock that I use for my conventional recipes. I hope everyone can find a few recipes they like in my list.