Salmon with Morel Vinaigrette
Makes 4 Servings
 |
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.
INGREDIENTS
- 16oz Salmon Fillets (we used pink salmon fillets)
- 1 Large Shallot, finely minced
- 1 cup Aged Balsamic Vinegar
- 1 tsp Lemon Juice, freshly squeezed
- 1 ½ cups Fresh Morel Mushrooms
- Unsalted Butter
- Olive Oil
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.