Recipe Details

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Sauteed Salmon with Mushroom and Asparagus Ragout
Servings: x4
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Cuisine Type: North American
Freezable:  Yes
Ingredients:
  • 15 ml olive oil
  • 473 ml mushroom, shiitake, stemmed, sliced thin
  • 1 onion, yellow, diced (~163 ml)
  • 15 ml garlic, minced
  • 15 ml thyme, fresh, chopped
  • 237 ml wine, white dry
  • 118 ml clam juice
  • 24 spear asparagus, trimmed, cut into 1 1/2" long pieces (~678 ml)
  • 237 ml tomatoes, cherry, halved
  • 4 leaf sage, fresh, chopped
  • 5 ml lemon juice
  • 454 g fish, salmon, fresh, cut into 4 fillets, skinless
  • 1 ml salt, sea
  • 1 ml pepper, black freshly ground
Instructions:
  1. Cooking
    1. In a pan over medium high heat, add half of the olive oil.
    2. Once almost smoking, add the mushrooms and saute for 3 minutes until golden.
    3. Add the onion, garlic and thyme.
    4. Saute for 2 minutes.
    5. Add the wine and simmer until reduced by 3/4, about 2 minutes.
    6. Add the clam juice and reduce by 1/4, about 3 minutes.
    7. Add the asparagus, cover and cook until asparagus is cooked but still crispy, about 3 minutes.
    8. Stir in the tomatoes, sage and lemon juice.
    9. Remove the ragout and cover to keep warm.
    10. Meanwhile, in a non stick pan over medium high heat, heat the remaining oil.
    11. Season the salmon with salt and pepper.
    12. Once almost smoking, saute the salmon without turning over until cooked but still pink in the centre, about 8 minutes.
    13. Serve atop ragout.
Nutritional Facts
Nutrient (per serving)% DV
Calories 36618%
Total Fat 17g26%
    Saturated Fat 3g16%
    Trans Fat 0g--
Cholesterol 80mg27%
Sodium 249mg10%
Total Carbohydrate 13g4%
    Dietary Fiber 4g17%
    Sugars 4g--
Protein 32g64%
Vitamin A 1331iu27%
Vitamin C 31mg52%
Calcium 110mg11%
Iron 9mg52%