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20 minute dinner recipes

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Salmon with Red Wine-Morel Sauce

http://www.eatingwell.com/recipes/salmon_morel_red_wine_sauce.html

From EatingWell:  November/December 2010

Dried mushrooms give this rich red-wine sauce an almost meaty flavor. Look for them in the produce department of well-stocked supermarkets or specialty grocers. If you’re not a fan of salmon, try the recipe with halibut instead. Serve with barley tossed with parsley and steamed broccolini. To double: Prepare a double batch of sauce in the large skillet, increasing reduction time as needed. Cook 2 1/2 pounds of salmon in two batches, adding oil as necessary.

4 servings | Active Time: 45 minutes | Total Time: 45 minutes

Ingredients

Preparation

  1. Combine mushrooms and boiling water in a small bowl. Soak until the mushrooms are softened, 12 to 15 minutes. Strain the soaking liquid through a paper towel-lined sieve into a bowl. Rinse the mushrooms; finely chop. Stir together 1 tablespoon of the soaking liquid and cornstarch in a small bowl.
  2. Heat 2 teaspoons oil in a large skillet over medium heat. Add shallots and cook, stirring, until softened, about 2 minutes. Add the mushrooms and cook for 1 minute more. Stir in wine and cook, stirring, until reduced to about 1/2 cup, 2 to 3 minutes. Add the remaining soaking liquid and seafood stock (or clam juice) to the pan. Bring to a simmer and cook until the sauce is reduced to 1 1/2 cups, 10 to 14 minutes.
  3. Stir the cornstarch mixture and stir it into the simmering sauce. Cook, stirring, until slightly thickened, 1 to 2 minutes. Remove from the heat and stir in butter, lemon juice and 1/4 teaspoon each salt and pepper.
  4. Meanwhile, season salmon with the remaining 1/4 teaspoon each salt and pepper. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the salmon and cook until just cooked through, 3 to 5 minutes per side. Serve with the mushroom sauce.

Nutrition

Per serving : 303 Calories; 13 g Fat; 3 g Sat; 7 g Mono; 69 mg Cholesterol; 7 g Carbohydrates; 31 g Protein; 1 g Fiber; 458 mg Sodium; 713 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 4 lean meat, 1 fat

Tips & Notes