Roasted Salmon with Mushrooms and Orange
Roasted Salmon with Mushrooms and Orange
Ingredients
- 1/2 lb (225 g) oyster mushrooms, sliced
- 1/2 lb (225 g) shiitake mushrooms, stems removed and caps sliced
- 1/2 lb (225 g) brown or white mushrooms, quartered
- 3 tablespoons (45 ml) butter
- 1/4 cup (60 ml) oil-packed sun-dried tomatoes, drained and chopped
- 1 1/2 cups (375 ml) chicken broth
- 1 tablespoon (15 ml) cornstarch
- 1 tablespoon (15 ml) water
- 1 1/2 lb (675 g) skinless salmon fillet, cut into 4 pieces
- 2 tablespoons (30 ml) olive oil
- Zest of 1 orange
- Salt and pepper
Instructions
- In a skillet over high heat, lightly brown the mushrooms in the butter. Season with salt and pepper. Add the sun-dried tomatoes and cook for 1 minute. Add the broth. Bring to a boil, turn down the heat and simmer for 3 minutes.
- In a small bowl, mix together the cornstarch and water. Stir it into the mushroom mixture and simmer until thickened, about 1 minute.
- In a skillet over medium heat, brown the salmon in the oil for about 4 minutes per side. Season with salt and pepper and sprinkle with the orange zest.
- Serve the salmon on a bed of Herbed Rice with Pine Nuts and garnish with the mushroom sauce.
Roasted Salmon with Mushrooms and Orange