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For more information on ASMI’s campaigns to promote Alaskan seafood, please contact the Southern Europe office, located in Barcelona, Spain, to request media information or artwork.

David McClellan

Alaska Seafood Marketing Institute Regional Representative

C/ Borrell 7 – Local 19 08190 St. Cugat del Vallès (Barcelona) Spain

Tel:+34 93 589 8547
Fax:+34 93 589 7051

E-mail: [email protected]
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Salmão Meia Cura no Forno com Guisado de Cogumelos

30 Jan Semi-marinated salmon baked with mushrooms and thyme

Posted at 18:18h in Wild Alaskan Salmon by
Salmão Meia Cura no Forno com Guisado de Cogumelos

Semi-marinated salmon baked with mushrooms and thyme

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Course Main Course
Alaska Product Alaska Wild Salmon
Servings 4

Ingredients
  

Marinated salmon:

  • 2880 g Alaska salmon
  • sugar white pepper, fresh chopped coriander, thyme, juniper, salt and brandy to taste

For the sauce:

  • 8 dl liquid cream
  • 8 dl Alaska salmon fish stock
  • fresh herbs salt and pepper to taste

For the mushrooms:

  • 2000 g mushrooms cut into quarters
  • 20 g chopped garlic
  • 400 g serrano ham cut into small dice
  • 400 g shallots
  • 8 dl liquid cream
  • thyme salt and pepper to taste

Instructions
 

Marinated salmon:

  • Marinate the Alaska salmon with the other ingredients in the refrigerator for 12 hours, remembering that the sugar and pepper must be in equal parts.
  • Using a non-stick frying pan, colour the salmon in oil.
  • Put into the oven for about 10 minutes (it must be very lightly cooked).

For the sauce:

  • Reduce the cream and the fish stock by half.
  • Correct the seasoning and add the fresh chopped herbs (dill, chervil and chives).

For the mushrooms:

  • Sauter the mushrooms with the garlic, ham and shallots.
  • Perfume with thyme, moisten with white wine and leave to reduce.
  • Add the cream, reduce and correct the seasoning.
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