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Name: Salmon Fillets with Wild Mushroom Ragout
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 2 tb Butter melted; 3/4 c clam juice Bottled; 18 oz Mixed mushrooms (such as chanterelle, morel and crimini); 3/4 c Dry white wine; 3 tb Whipped cream; Fresh Lemon Juice; 3 tb Butter; 5 Shallots minced; 2 ts fresh tarragon Chopped or dried; 6 Salmon fillets; sprigs Fresh tarragon

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INGREDIENTS

2 tb Butter ; melted
3/4 c clam juice ; Bottled
18 oz Mixed mushrooms ; (such as chanterelle, morel and crimini)
3/4 c Dry white wine
3 tb Whipped cream
Fresh Lemon Juice
3 tb Butter
5 Shallots ; minced
2 ts fresh tarragon ; Chopped or dried
6 Salmon fillets
sprigs Fresh tarragon

Servings

INSTRUCTIONS

Melt 3 tablespoons butter in heavy large skillet over medium heat. Add shallots and saute 2 minutes. Increase heat to medium-high. Add mushrooms; saute until beginning to brown, about 8 minutes. Add clam juice and wine; boil until liquids are syrupy and almost evaporated, about 20 minutes. (Can be made 6 hours ahead. Cover and chill. Rewarm over medium heat, stirring frequently.) Add cream to mushrooms; boil until thickened, about 1 minute. Mix in chopped tarragon. Season with salt and pepper. Preheat broiler. Arrange salmon skin side down on broiler pan. Brush with lemon juice, then butter. Sprinkle with salt and pepper. Broil until just cooked through, without turning, about 6 minutes. Transfer to plates. Spoon mushrooms over. Garnish with tarragon. Serves 6. Bon Appetit October 1993

NOTES

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Salmon Fillets with Wild Mushroom Ragout

2 tb Butter melted
3/4 c clam juice Bottled
18 oz Mixed mushrooms (such as chanterelle, morel and crimini)
3/4 c Dry white wine
3 tb Whipped cream
 Fresh Lemon Juice
3 tb Butter
5 Shallots minced
2 ts fresh tarragon Chopped or dried
6 Salmon fillets
 sprigs Fresh tarragon

Melt 3 tablespoons butter in heavy large skillet over medium heat. Add  shallots and saute 2 minutes. Increase heat to medium-high. Add mushrooms;  saute until beginning to brown, about 8 minutes. Add clam juice and wine;  boil until liquids are syrupy and almost evaporated, about 20 minutes. (Can  be made 6 hours ahead. Cover and chill. Rewarm over medium heat, stirring  frequently.) Add cream to mushrooms; boil until thickened, about 1 minute.  Mix in chopped tarragon. Season with salt and pepper.    Preheat broiler. Arrange salmon skin side down on broiler pan. Brush with  lemon juice, then butter. Sprinkle with salt and pepper. Broil until just  cooked through, without turning, about 6 minutes. Transfer to plates. Spoon  mushrooms over. Garnish with tarragon.    Serves 6.    Bon Appetit October 1993

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Nutrition

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Serving Size: 1 Serving (2893g)
Recipe Makes: 1

Calories: 3189
Calories from Fat: 1278 (40%)

Amt Per Serving		% DV

	Total Fat 142g	189 %
	Saturated Fat 57.8g	289 %
	Monounsaturated Fat 37.9g
	Polyunsanturated Fat 29.1g
Cholesterol 1207.5mg		372 %
Sodium 2020.5mg		70 %
Potassium 9284.7mg		244 %
Total Carbohydrate 49g		14 %
	Dietary Fiber 3.1g	12 %
	Sugars, other 45.9g
Protein 402.5g		575 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3189

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