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Salmon with Oregon Riesling and Filberts

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Salmon with Oregon Riesling and Filberts

2 4-ounce filets of Salmon
2 tablespoons olive oil or butter
¼ sweet onion, sliced in half moons
2 garlic cloves, smashed
1 lb maitake or shitake mushrooms, thinly sliced
Splash of Oregon Riesling (about ¼ cup)
1 cup vegetable, fish, or chicken broth
1-2 tablespoons lemon juice
¼ cup Oregon filberts, lightly toasted
¼ cup parsley, roughly chopped

Rinse the salmon filets and season well with salt and pepper. Set aside.
In a deep skillet, heat up the oil or butter. Sweat the onions until soft, seasoning lightly with some salt. Add the garlic cloves and continue to sweat for another minute or two.
Add the mushrooms and cook until soft.
Pour in the Riesling and reduce by half. Pour in the broth and bring it to a simmer.
Carefully position the salmon filets in the pan, skin side down, making room around the mushrooms. Bring the pan to a simmer.
After about 4 minutes, flip the salmon filets over, and gently peel off the skin.
Keep on simmering for another 4-5 minutes. Remove the salmon filets and divide among 2 dinner plates. Bring the pan to a rapid simmer and reduce the broth is thick and concentrated.
Add the lemon juice, filberts, parsley, and give everything a good stir. Divide the mushrooms and sauce atop both plates and garnish with fresh parsley if desired.
Serves 2.

September 5, 2009
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