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Ingredients
- 6 lrg Peeled shallots, thinly sliced
- 6 Tbsp. Extra virgin olive oil, divided
- 1 head garlic, peeled
- 1 bn Fresh thyme
- 24 med Chanterelle mushrooms
- 1/2 sprg fresh tarragon
- 1 c. Dry vermouth
- 3 c. Chicken broth
- 1/4 c. Whipping cream Salt Freshly grnd black pepper
- 6 piece (5-6 ounce ea) fresh salmon fillets
Directions
- Stir shallots with 3 Tbsp. oil, 2 Tbsp. minced thyme, 2 tsp. minced garlic, and salt and pepper to taste. Place on shallow baking pan and roast at 350 F 12 min. Clean and trim mushrooms. Roast on separate shallow baking pan at 450 F 8 min. In heavy saucepan, heat 2 Tbsp. oil. Add in roasted shallots and 2 cloves garlic. Cook on medium high heat till shallots and garlic begin to caramelize (they will appear to be coated with a golden syrup). Add in 2 sprigs thyme, tarragon and vermouth. Continue to cook on medium high till liquid reduces by half. Add in chicken broth and cream. Turn down heat to medium and cook till liquid again reduces by half. If sauce separates, put in blender on high speeD with 1 tsp. melted butter.) In saucepan, heat shallot mix, mushrooms, and any juices from baking pans on medium heat. Meanwhile, brush salmon with remaining 1 Tbsp. extra virgin olive oil and grill or possibly broil 5 to 6 min; turn. Grill 5 to 6 min more till salmon is opaque and flakes easily. Spoon mushroom sauce over salmon.
- 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 206g | |
| Recipe makes 6 servings | |
| Calories 148 | |
| Calories from Fat 123 | 83% |
| Total Fat 13.94g | 17% |
| Saturated Fat 1.95g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 191mg | 8% |
| Potassium 350mg | 10% |
| Total Carbs 4.05g | 1% |
| Dietary Fiber 1.8g | 6% |
| Sugars 1.16g | 1% |
| Protein 3.64g | 6% |
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