Author Notes
Fresh salmon fillets, basted in herbed butter, are bathed in a decadent cream sauce with tender mushrooms and a tantalizing hint of champagne. —gussiesmom
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Ingredients
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4
salmon fillets, 1-inch thick, skin removed
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4 tablespoons
butter
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1 tablespoon
fresh thyme leaves
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2 cups
fresh sliced mushrooms
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2 tablespoons
fresh lemon juice
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1/2 cup
champagne (or white wine)
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2 tablespoons
flour
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1 cup
heavy cream
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Thyme sprigs for garnish
Directions
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Melt butter in large skillet over medium-high heat.
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Saute fresh thyme leaves in butter 1 minute, or until fragrant.
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Add salmon fillets to skillet in single layer. Baste fillets thoroughly with butter.
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Add mushrooms to skillet.
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Pour lemon juice and champagne over all.
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Reduce heat to medium-low. Cover skillet and simmer 25 minutes, or until salmon flakes easily with fork.
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Transfer salmon to plate.
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Sprinkle flour over mushrooms and drippings in skillet. Increase heat to medium-high and cook, stirring, 1 minute.
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Whisk in cream and cook, stirring, 2 minutes more, or until sauce is thickened.
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Return salmon to skillet to heat through.
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To serve, place salmon on plates. Spoon sauce over top. Garnish with thyme sprigs.
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