Salmon with Sherried Mushrooms

Sherried Portobello's beautifully highlight the flavor of salmon. In this preparation, the fish stays moist and delicate.


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


4 (6 ounce) portions salmon filets

2 tablespoons butter

1 teaspoon red wine vinegar

Honey Tips

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In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.


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