Ingredients
3 tablespoons olive oil, divided
1 pound Portobello mushrooms, quartered and cut into 1/4-inch slices
1/4 cup shallots, chopped
2 teaspoons garlic, minced
1 teaspoon fresh thyme
1/3 cup dry sherry
2 tablespoons GOLDEN BLOSSOM HONEY
4 (6 ounce) portions salmon filets
2 tablespoons butter
1 teaspoon red wine vinegar
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Preheat oven to 375°.
Heat 1 tablespoon olive oil in a large skillet. Once hot, add half of the sliced mushrooms. Sauté 5 minutes to brown. Push mushrooms to one side of skillet; add another tablespoon of oil and remaining sliced mushrooms. Sauté 3 minutes. Add shallots, garlic and thyme. Mix all mushrooms together, add sherry and cook 5 more minutes. Remove from heat.
Meanwhile, heat remaining tablespoon of olive oil in an ovenproof skillet until very hot. Season salmon with salt and pepper and place skin side up in the skillet. Sear for 3 minutes. Turn fish over, place skillet in oven and bake about 5 minutes or until cooked through. Set aside and keep warm.
Reheat mushrooms. Season with salt and pepper. Add butter and red wine vinegar. Stir until butter is melted.
To serve, top salmon with mushrooms.
Serves: 4
Heat 1 tablespoon olive oil in a large skillet. Once hot, add half of the sliced mushrooms. Sauté 5 minutes to brown. Push mushrooms to one side of skillet; add another tablespoon of oil and remaining sliced mushrooms. Sauté 3 minutes. Add shallots, garlic and thyme. Mix all mushrooms together, add sherry and cook 5 more minutes. Remove from heat.
Meanwhile, heat remaining tablespoon of olive oil in an ovenproof skillet until very hot. Season salmon with salt and pepper and place skin side up in the skillet. Sear for 3 minutes. Turn fish over, place skillet in oven and bake about 5 minutes or until cooked through. Set aside and keep warm.
Reheat mushrooms. Season with salt and pepper. Add butter and red wine vinegar. Stir until butter is melted.
To serve, top salmon with mushrooms.
Serves: 4
