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  • Pan Seared Salmon with Red Wine Shiitake Sauce

    Pan Seared Salmon with Red Wine Shiitake Sauce

    Serves 6

    What You’ll Need:

    A 12-Inch Sauté Pan with a Cover
    A Sharp Kitchen Knife
    Measuring Cups and Spoons
    A Blender
    A Small Bowl
    A Mini Whisk or Fork
    Tongs or a Spatula
    A Large Plate
    Tin Foil


    6 (5 Ounce) Pieces Wild Salmon Filets
    1 1/2 Tsp Truffle Sea Salt
    1 1/2 Tsp Herbs in Duxelles
    1 Tsp Urfa Chile
    1/2 Tsp Powdered Garlic
    1/2 Tsp Granulated Onion
    1 Cup Red Wine
    1/2 Cup Port Wine
    1/4 Cup Dijon
    1/4 Tsp Truffle Salt
    1/4 Tsp White Pepper
    2 Tbsp Glace de Venison (Concentrated Venison Stock)
    2 Tsp Arrowroot
    4 Tbsp White Truffle Oil, Split
    8 Ounces Shiitake, Sliced
    1/4 Cup Parsley, Chopped

    How To Put It Together:

    1. In a small bowl, whisk together the truffle sea salt, herbs in duxelles, urfa chile, powdered garlic and granulated onion. Sprinkle the spice mixture on both sides of the salmon; set aside for now.

    3. Preheat a sauté pan over medium high heat; add two tablespoons of the truffle oil; swirl it around the pan. Add the salmon to the pan presentation side down. Allow the salmon to brown; 5 – 7 minutes then turn the salmon and brown on the other side. Transfer the salmon to a large plate, cover it with tin foil and set it aside for now.

    5. To a blender, add the red wine, port wine, dijon, truffle sea salt, white pepper, concentrated venison stock, arrowroot and white truffle oil. Blend the mixture; place it by the stove.

    7. Add the shiitake to the pan; allow them to brown for about 3 -4 minutes before stirring. Stir the mushrooms to brown the other side then add the wine mixture, stirring. Allow the sauce to thicken for a couple of minutes then slide the salmon back into the pan along with juices that have accumulated at the bottom of the plate. Cover the pan for 4 – 5 minutes or until the salmon is heated through.

    9. To plate: Place a piece of salmon on a dinner plate, spoon shiitake sauce on top; garnish with parsley.

    11. Serve and enjoy!


    Nina’s Tasty Tips:

    This dish can be made with beef, chicken, wild boar or other high-fat, game fish, such as tuna.

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