Salmon with Asparagus and Mushrooms

7 Feb

Usually mushrooms are served with beef or chicken, rarely with fish. Since I do not eat either, and love mushrooms I wanted to try this. It turned out to be a delicious combo. One day I will cook just the asparagus and mushrooms alone.

  • salmon files (1/2 pound per person) bring to room temperature
  • 2 cups sliced assorted fresh mushrooms
  • 1 cup chopped onion or shallots
  • 2 gloves of garlic pressed
  • 1 cup dry white wine
  • 1 cup clam juice or vegetable broth
  • 2 cups asparagus, cut into 1 1/2 inch long pieces
  • 1/2 cup cherry tomatoes, halved
  • 1 tbs fresh parsley lemon juice

In a a large skillet heat olive oil over medium heat. Add onion and cook few minutes, add the mushrooms and garlic and cook until mushrooms are tender. Add wine. Bring to boil;reduce heat. Simmer, uncovered, until liquid is reduced to 1/4 cup.

Add clam juice and bring to boil; reduce heat. Simmer, uncovered, until liquid is reduced to 3/4 cup. Add asparagus, cover, and cook until asparagus is tender, but still crisp. Stir in tomatoes and parsley.

While the asparagus is cooking. Spray a grill pan with olive oil. Heat it on medium high heat. Season salmon with fresh pepper and kosher salt. Place the salmon on the pan and cook for 5 minutes per 1/2 inch thickness or until fish is flakey.

If you prefer, you can cook the salmon in 400 degree oven for 15-20 minutes. I find that there is less fish smell in the house when fish is cooked in the oven.

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2 Responses to “Salmon with Asparagus and Mushrooms”

  1. Traci March 27, 2014 at 4:24 pm #

    I frequently make a curry salmon and then top couscous with mushrooms, garlic and asparagus as a side. Good stuff!

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