Herb-roasted salmon with wild mushrooms

8 servings

Ingredients

Quantity Ingredient
8 Salmon fillet pieces, skin on (about 6 ounces each)
½ pounds Mixed herb sprigs, (incl. parsley, thyme, rosemary, sage, marjoram, oregano)(divided use)
2 Onions, thinly sliced
1¾ cup White wine or water (divided use),
1 pounds Mixed wild and common mushrooms, (shiitake, morel, cepes, chanterelle or oyster)
1 tablespoon Olive Oil

Directions

Instructions:

1. Preheat oven to 400 F (200 C). Set salmon pieces upside down on a cutting board and slit skin with tip of sharp knife.

2. Rinse herb sprigs and pat dry. Pull off about ½ cup of the leaves and set aside for the mushrooms. Lay sliced onion and herb sprigs in the bottom of a shallow baking dish and pour 1 cup of wine over. Set salmon pieces, skin side down, over herbs and season with salt and pepper.

3. Bake until sslmon is just opaque through the thickest part,10 to 12 minutes, depending on the thickness of fish. 4. Meanwhile, mince reserved herbs. Put mushrooms in a colander and quickly toss under cold water. Cut off and discard any tough stems and coarsely chop mushrooms. Heat oil in a skillet; add mushrooms and saute over medium-high heat until just tender, stirring constantly with a wooden spoon 3 to 4 minutes.

5. Add remaining wine with chopped herbs, salt and, pepper. Saute over high heat, stirring 1 minute. Set aside.

6. When salmon is cooked, transfer to individual warmed plates. Spoon mushrooms alongside.

Source/Author: Newspaper / imported by Bob Shiells Submitted By BOB SHIELLS On 12-23-95

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