Copper River Salmon with Creamy Balsamic

March 01, 2023

INGREDIENTS

• 1 pound fresh, wild salmon fillets (4)
• ¼ pound fresh wild mushrooms, coarsely chopped
• 1 medium, sweet onion, thinly sliced
• 1 - 4" fresh rosemary sprig, stripped and leaves reserved
• ½ cup heavy cream
• ¼ cup vibrant, peppery, fruity Ultra Premium Extra Virgin Olive Oil, such as Cobrancosa
• ¼ cup 18-year Aged Traditional Balsamic
• Sea salt and fresh ground pepper to taste

DIRECTIONS
In a large, heavy-bottom sauté pan over medium heat, add 2 tablespoons of olive oil. Sprinkle sliced onions with a little sea salt, then add them to the olive oil, stirring occasionally, until golden brown, about 5 minutes. Add the mushrooms and rosemary leaves. Sauté until both the mushrooms and onions become deep golden brown and caramelized. Add the balsamic to the pan with the mushrooms and onions and deglaze. Simmer gently and cook until the balsamic is reduced by half. Add the cream, and stir to combine. Cook until the mixture thickens slightly, approximately another minute. Season with salt and pepper to taste and reserve.

Lightly score the salmon skin in several places with a sharp knife without penetrating the flesh. Pat the fillets dry and season with salt and pepper to taste.  In a pan large enough to hold the fillets, heat 2 tablespoons of olive oil over medium-high heat. Pan sear the fillets, for approximately two minutes per side, taking care not to overcook. 

Serve the salmon with the balsamic sauce over the top.  Can be accompanied by pasta, quinoa or brown rice.

Serves 4

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