Salmon & 'Shrooms

[MilburnCreek]

(Or, Saumon aux Champingons when i'm feeling uppity)

Salmon filets with the perfect mushroom-wine topping!

Minutes to Prepare: 10
Minutes to Cook: 20
Number of Servings: 2 for normal people; a mere inbetween meal for us.

Ingredients

1 lb. fresh Atlantic Salmon
1 T. lightly salted butter
2 cups chopped fresh Mushrooms
1 cup chopped Scallions (greens and bulbs)
2 T dried Chervil
1 T Lemon-Pepper seasoning blend
1 t. Filé Powder (optional)
1/2 cup sweet white wine (Moscato is best)
2 oz. 2% Milk

Directions
Grill or Broil Salmon, turning once, with no spices or 'extras.'

While Salmon is cooking, cook Mushrooms, Scallions, and Chervil in a covered saucepan over medium heat. After about 8 minutes, add wine, lemon pepper and filé. Turn heat up until just boiling; keep saucepan uncovered and boil off most of the wine.

When only a little liquid is left, add milk and stir vigorously (milk will look like it has separated or curdled; just keep going and trust the recipe!). Once milk has been absorbed/boiled off, remove from heat and cover.

Serve salmon with mushroom mixture presented on top. Serve with a side salad.

Nutritional Info:


Nutritional Info

Servings Per Recipe: 2 (so, you'll eat both; double below info)

Amount Per Serving
Calories: 620.9

Total Fat: 25.7 g
Cholesterol: 178.6 mg
Sodium: 198.1 mg
Total Carbs: 14.8 g
Dietary Fiber: 4.8 g
Protein: 63.4 g

 

[Ares Big]

Man, are you a chef or something ? Good job !

 

[Ironbuilt]

Milburn just put on his apron and made a Hella good dish .. Thanks bro and pictures to go with it. Just printed this one out brutha and gonna grab a piecea king Sammy tomorrow..

You hear about that genetic derived Atlantic salmon in panama that's approved to eat by FDA? . Grows twice as fast and is a mix of three salmon breeds.. Look up "Frankenfish" and stores don't have to say it's genetic mutated so watch for the three eyed salmon bro..

 

[MilburnCreek]

Milburn now admits that he used to own a bar/pub...and even though I worked primarily as the head bartender, I designed all of our dishes

As for the fish....I *ONLY* buy wild-caught fish in US or Canadian waters; I avoid the farm-fished, GMO, and imported stuff. In addition to being health-conscious, my family has been in the fishing/boating industry in this country for 400 years, and I am partial to supporting that heritage. And the stuff is just much better for you than the shit-eating frankenfish farmed stuff....

 

[Ironbuilt]

Glad ure here chef Milburn . I'm glad you broke down and admitted guilt. So one recipe a week will do brutha .

 

[Ozman]

waiting for next recipe