Salmon with Morel Vinaigrette

Salmon with Morel Vinaigrette

Sarah MickeyAll Recipes, Fish Fillet Recipes, Morel Mushroom Recipes, Salmon Recipes, Vinegar Recipes & Techniques Leave a Comment

Salmon with Morel Vinaigrette

Makes 4 Servings
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
  • 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



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


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


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


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.


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.


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


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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