Pan-fried Salmon with Mushroom Wine Sauce
This Zhejiang-style dish features salmon pan-seared to a golden crust, finished with a savory mushroom wine sauce made from white wine, assorted mushrooms and enoki mushrooms. It offers a tender texture and rich, mellow, aromatic flavor.
Ingredients
salmon
3-4
butter (for pan-frying fish and sautéing sauce)
2/3 tbsp + 1 tbsp
salad oil
2/3 tbsp
salt (for marinating salmon)
1/4 tsp
black pepper
a pinch
tomato (cut into half-moons, for garnish)
1
white wine
3/4 cup
onion (peeled and chopped)
1 (small)
mushrooms (drained and halved)
1/2 can
enoki mushrooms (roots trimmed, washed)
100g
stock
1/2 cup
lemon juice
2 tbsp
Instructions
1
Step 1
Peel and finely chop the onion. Drain the mushrooms and halve them. Trim the roots of the enoki mushrooms and wash them.
2
Step 2
Heat 1 tbsp of the butter, add the onion, and stir-fry evenly over medium heat. Pour in half of the white wine and stir evenly to combine.
3
Step 3
Heat the remaining butter, add the mushrooms and enoki mushrooms, and stir-fry evenly. Add the lemon juice, the mixture from step 2, and the remaining wine. Bring to a boil to form the mushroom wine sauce.
4
Step 4
Coat the salmon evenly with the salt and pepper. Pan-fry in salad oil until both sides are golden brown and the fish is cooked through.
5
Step 5
Plate the salmon fillet, pour the mushroom wine sauce over it, and garnish with tomato slices before serving.
