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Seared Salmon with Sherried Mushroom Compote

Source of Recipe


Caprial Pence






List of Ingredients



• 4 Tbsp extra-virgin olive oil (divided)
  
• 5 cups sliced wild mushrooms (divided)
  
• 1/2 cup sliced shallots
  
• 1 Tbsp minced garlic
  
• 2 tsp minced fresh thyme or rosemary
  
• 2/3 cup dry sherry
  
• 8 (6-ounce) salmon fillets, skin on, pinbones removed
  
• Salt and black pepper
  
• 1/4 cup cold unsalted butter (1/2 stick)
  
• 1 tsp sherry vinegar
  
• Fresh thyme or rosemary sprigs, for garnish
  






Instructions



1. Preheat oven to 375° F. Heat a large sauté pan with 3 tablespoons of the olive oil until very hot. Add half of the mushrooms and sauté until they are brown, about 3 minutes. Add the remaining mushrooms, shallots, garlic, and thyme or rosemary; sauté until all of the mushrooms are tender, about 5 minutes more. Add the sherry and cook until about 1/4 cup of liquid remains. Take the pan off the heat and set aside while cooking the salmon. Mushrooms can be prepared to this point and refrigerated for up to 2 days, if desired.
   
   
2. Heat the remaining 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat until very hot. Season the salmon fillets with salt and pepper, and place skin-side up in the skillet. Sear until well browned, about 3 minutes. Turn over and place the pan in the preheated oven until salmon is cooked to medium doneness, about 5 minutes or longer, if desired. Remove from oven.
   
   
3. Return the mushrooms to the burner and quickly heat through. Season to taste with salt and pepper. Remove from heat and stir in the butter and sherry vinegar. Serve the mushroom compote over the salmon fillets. Garnish with fresh thyme or rosemary sprigs.
   
   Makes 8 servings.