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6 salmon fillets (about 6 ounces each)
6 tablespoons Tuscanini Light Olive Oil
1 medium onion, finely chopped
5 cloves garlic, minced or 5 cubes Gefen Frozen Garlic
36 ounces assorted mushrooms, sliced
1 tablespoon Tuscanini Lemon Juice
1 teaspoon garlic powder
1/4 cup soy sauce
1 teaspoon Gefen Cornstarch, mixed with water to form a slurry
salt
freshly ground black pepper, to taste
fresh parsley, cleaned and chopped (for garnish)
scallions, cleaned and chopped (for garnish)
lemon wedges (for serving)
Tuscanini Truffle Oil (optional, for garnish)
Season the salmon fillets generously with kosher salt on both sides.
Let them rest in the fridge for a few hours, then pat dry with a paper towel.
Preheat a large skillet over medium heat and add the olive oil.
Sauté the chopped onion for a few minutes until softened and translucent.
Add the minced garlic and sliced mushrooms. Cook until the mushrooms are browned and have released their moisture, about seven to 10 minutes.
Pour in the wine, garlic powder, and soy sauce, stirring to deglaze the pan and lift any browned bits from the bottom.
Let the wine simmer for two to three minutes to reduce slightly.
Stir in the cornstarch slurry and continue stirring until the sauce thickens to a silky consistency.
Season with salt and freshly ground black pepper, to taste.
Add the salmon fillets to the skillet, nestling them into the sauce.
Spoon some of the mushroom sauce over the salmon and cover the skillet. Let the salmon cook gently in the sauce for about 10 minutes or until fully cooked.
Just before serving, drizzle in the lemon juice and mix gently.
Plate the salmon fillets and generously spoon the mushroom and white wine sauce over the top.
Garnish with freshly chopped parsley and scallions, and, if desired, a drizzle of Tuscanini sliced truffle.
Serve with lemon wedges on the side for an extra burst of freshness.
And most important… enjoy with a chilled glass of Baron Herzog Sauvignon Blanc.
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