Braised salmon chasseur

Braised salmon chasseur

Ingredients

  • 4 X 170 g (6 oz.) True North salmon steaks
  • 60 ml (4 tbsp.) olive oil
  • 250 ml (1 cup) mixed sliced mushrooms
  • 125 ml (½ cup) red wine
  • 125 ml (½ cup) Passion de la Mer fish stock
  • 60 ml (¼ cup) 35% cream
  • 1 white onion, chopped
  • 5 sprigs tarragon
  • 1 clove garlic

Preparation

  • Season the salmon with salt and pepper, then heat the steaks, skin-side up, in a hot skillet until nicely browned. Set aside.
  • In the same skillet, brown the garlic and onions. Add the sliced mushrooms. Sauté 5 to 10 minutes.
  • Deglaze with red wine, add the fish stock, minced tarragon and salmon steaks. Cover, and once it has come to a boil, reduce the heat by half.
  • Simmer for about 15 minutes. Add the cream and correct the seasoning.
  • Serve with rice or pasta and your choice of vegetables.