Tonight’s dinner is a family favorite. My recipe is an adaptation of Salmon with Basil Mushroom Sauce from the restaurant, “Another Season” in Boston, MA. One way I often differ the recipe is by using skinless salmon. The result is just as delicious as the restaurant’s while eliminating the extra clean up of the fish scales. The mushroom and basil sauce compliments other types of fish as well as salmon. Halibut or Sole are delicious alternatives. White cap mushrooms are a perfect selection for the meal ensemble. Make sure you use the same wine in the recipe that you plan to serve with dinner. Mashed potato is great side dish for this entree, but in my humble opinion, mashed potatoes go well with everything.
Tonight Menu for February 15, 2010
Salmon with Basil Mushroom Sauce
SALMON WITH BASIL SAUCE
4 6-ounce boneless salmon fillets, with skin or skinless
¼ pound mushrooms
4 tablespoons unsalted butter
1/3-cup fish stock
3 tablespoons dry white wine
1/3-cup heavy cream
1/3 cup loosely packed fresh basil leaves, finely shredded
4 fresh basil leaves for garnish
Cut the mushroom stalks even with the caps and slice 1/8-inch thick.
Heat the butter in a 12-inch stainless steel sauté pan; add the mushrooms, and sauté on high heat, tossing all the time, until light golden brown.
Add the fish stock, wine, and salmon, skin side up. Cover and gently simmer for 7 to 10 minutes until the salmon is cooked through. To check if it si ready, insert a small sharp knife into the thickest part of each fillet to check if it is cooked through. Be careful not to over-cook or the salmon will be dry.
Remove the salmon from the pan with a slotted spatula and remove and discard the skin. Keep the fillets warm.
On a high heat, reduce the pan juices to a light syrupy consistency. Add the cream and shredded basil and continue to reduce until the mixture is thick enough to coat a spoon. Add any juices that have accumulated from the salmon and continue to reduce for a minute more. Add salt and freshly ground pepper to taste.
Arrange the salmon on four dinner plates and spoon the sauce on top. Garnish each fillet with a basil leaf.
6 medium Carrots, scraped and cut into 3-x ¼ inch strips
2 teaspoon butter
2 teaspoons brown sugar
1/4 teaspoon ground ginger
Cook carrots in a small amount of boiling water until crisp-tender; drain and set aside. Melt butter in saucepan; stir in sugar and ginger. Cook over medium-low heat, stirring constantly, until sugar is dissolved. Add carrots; cook, stirring gently, until carrots are well coated and thoroughly heated.
4 medium potatoes, peeled and cut into medium size cubes
4 tablespoons butter
¼ to ½ cup heavy cream, or warm milk
Salt and Pepper to taste
Place the cut potatoes in a large pan with cold water, add a handful of sea salt and bring to a boil. When the potatoes are pierced with a knife and are tender, drain. Put them back into the large cooking pan and place them over the warm stove to allow the cooking water to be removed from the potatoes. Add salt and pepper, butter and start mashing. When the potatoes are crushed to a desire texture, add the heavy cream or warm milk. Mix well and serve hot.