Saumon “bonne Femme” Recipe

Preparation

1. 1

   Sauté the Aromatics

   In a large skillet, melt the butter over medium heat. Add the chopped shallots and minced garlic, sautéing until softened and fragrant, about 2-3 minutes.

2. 2

   Cook the Mushrooms

   Add the sliced mushrooms to the skillet and continue to cook until they are tender and lightly browned, about 5 minutes.

3. 3

   Deglaze the Pan

   Pour in the white wine, scraping the bottom of the skillet to release any browned bits. Let it simmer for about 2 minutes.

4. 4

   Add the Stock

   Stir in the fish stock and season with salt and black pepper. Bring the mixture to a gentle boil.

5. 5

   Poach the Salmon

   Carefully place the salmon fillets into the skillet. Cover and reduce heat to a simmer. Poach the salmon for about 10-12 minutes, or until it is cooked through and flakes easily with a fork.

6. 6

   Garnish and Serve

   Once cooked, remove the salmon from the skillet and place on a serving platter. Spoon the mushroom sauce over the salmon and garnish with chopped parsley before serving.