Salmon with Morel Vinaigrette

Salmon with Morel Vinaigrette

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Salmon with Morel Vinaigrette

Makes 4 Servings
wine WINE PAIRING
Red Burgundy or Sangiovese from Italy (perhaps Chianti)

Less acidic than a vinaigrette with a hint of bite from the vinegar and lemon, this sauce compliments salmon beautifully. It adds richness to lighter salmon and brightens up heavier salmon varieties. The fruity/musky balsamic flavor blends into a delicious earthy finish from the morels.

Salmon with Morel Vinaigrette
INGREDIENTS

DIRECTIONS

1

Saute the morels in butter (Butter Sautéed Morels Recipe). Slice them into disks.
2

In a separate pan, sweat the shallot in oil until translucent.
3

Pour in the balsamic vinegar, simmer to reduce its volume by half.
4

Add the cooked morel slices, lemon juice and 5 tbsp of butter. Stir the butter in slowly over low heat, adding it in pieces rather than all at once.
5

If the balsamic mixture has gotten too sweet, add a little more lemon juice to brighten it up. Place the sauce on the back of your stove (off the burners, but still warm), until you’re ready to serve it.

6

Cut the salmon into individual servings and pan sear them (How to Pan Sear Fish).
7

Serve the salmon with some of the “beurre rouge” drizzled over the top. Make sure each plate gets some of the morel pieces.

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