Salmon with Basil Mushroom Sauce
I have a special spot in my heart for Boston, MA. To me is a bit like being in Europe in the USA. I almost moved there twice and the only thing that held me back was the cruel, to me, winters. With that said, any opportunity to visit I am the first in line. Lots of great restaurants and if you like fish as I do, well you are in food heaven.
One of my favorite restaurants, which unfortunately is no longer there was “Another Season“. Great food and ambiance. And as I do love fish, I was in food heaven.
This Salmon with Basil Mushrooms Sauce that I have here is an adaptation of the dinner we had. One skillet preparation and always a success. It has been gracing our tables for the past 27 years. However, with time some adjustments have been made.
- I used skinless salmon, however, you can use skin-on fish. When adding the skin-on salmon to the skillet make sure the skin is side up.
- Use good quality white wine. My rule of thumb: I drink it, I cook with it. Of course, keep the price into consideration too.
- Cremini mushrooms are excellent with it. White mushrooms, shiitake and if you want to step on the wild side, Chanterelle are the perfect pairing.
- Sole, cod, halibut may substitute the salmon
- Slice the basil at the last minute therefore not giving it the chance to turn dark too soon.
Side Dish Suggestions:
Mashed potato is a great side dish for this entrée, but in my humble opinion, mashed potatoes go well with everything. You may want to give your hand to Buttermilk Mashed Potatoes with Caramelized Onions, a divine side dish.
On the other hand, Rice with Peas and Butter is always welcome and faster to prepare.
Salmon with Basil Sauce
- 20 mins total
- 5 mins prep
- 15 mins cook
- serves 4
4 6-ounce boneless skinless salmon fillets
1/4 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, finely shredded basil
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. Cover and gently simmer for 7 to 10 minutes until the salmon is cooked through. To check if it is 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. 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.
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