Ingredients
-6 oz fresh or frozen salmon steaks, cut ¾ inch thick
-1 tbsp butter
-1½ cups sliced fresh shiitake or other mushrooms
-⅓ cup thinly sliced leeks or ¼ cup thinly sliced green onion
-1 cup chicken broth or fish stock
-¾ tsp snipped fresh dill or ¼ tsp dried dillweed
-Dash black pepper
-1 cup half-and-half or light cream
-1 tbsp cornstarch
-1 tbsp dry sherry
Directions
1. Thaw the salmon, if frozen. Discard skin and bones. Set salmon aside.
2. Melt butter in a large saucepan over medium heat. Add the mushrooms and leeks; cook for 1 to 2 minutes or until tender. Stir in broth, dried dillweed (if using), and pepper. Bring to boiling.
3. In a small bowl stir together half-and-half and cornstarch. Stir cornstarch mixture into mushroom mixture. Cook and stir over medium heat until thickened and bubbly. Add salmon. Bring to boiling; reduce heat. Simmer, covered, about 4 minutes or until fish flakes easily when tested with a fork. Gently stir in the dry sherry and fresh dill (if using).
YOU ARE READING
Cooking Recipes
SonstigesBook One These books will have recipes from the books I have collected over the years. Now I am trying to write them all out into one big platform.
