Wild Copper River Salmon Served with Mushrooms and Onions

Ingredients:

• 1 pound fresh, wild salmon fillets (4)
• 1/4 pound fresh wild mushrooms such as Chanterelles, Black Trumpets, and or Porcini, coarsely chopped
• 1 medium, sweet onion, thinly sliced
• 4 fresh rosemary sprig, leaves reserved
• 1/2 cup heavy cream
• 1/4 cup Bella Nonnas Ultra Premium EVOO
• 1/4 cup Bella Nonnas 18 Year Old Traditional Balsamic
• Sea salt and fresh cracked pepper to taste.

Cooking Instructions:

• In a heavy bottom, large saute pan over medium heat, add 2 tablespoons of EVOO.
• Sprinkle sliced onions with a little sea salt and add to the olive oil, stirring occasionally, until golden brown, about 5 minutes.
• Add the wild mushrooms and rosemary leaves, (discarding any woody stems). Saute until both the mushrooms and onions become deep golden brown and caramelized.
• Add the balsamic to the pan with the mushrooms and onions and de-glaze.
• Simmer gently and cook until the balsamic is reduced by half. Add the cream, and stir to combine.
• Cook until the mixture thickens slightly, approximately another minute.
• Season with salt and pepper to taste and reserve.
• Lightly score the salmon skin in several places with a sharp knife without penetrating the flesh.
• Pat the fillets dry and season with salt and pepper to taste.
• In a pan large enough to hold the fillets, heat 2 tablespoons of extra virgin olive oil over medium high heat.
• Pan sear the fillets, for approximately two minutes per side, taking care not to overcook.
• Serve the salmon with the balsamic-mushroom sauce over it

Chef’s Tip:  This is terrific over wilted spinach!

Cooking Time : 5-6 min
Servings : 4