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0.0 – 0 reviews • Fish
| Total: |
25 min |
| Prep: |
10 min |
| Cook: |
15 min |
| Yield: |
4 servings |
Ingredients
- Canola oil
- 4 (6-ounce) salmon fillets
- 3 shallots, minced
- 2 mushrooms, minced
- 8 ounces mussel juice
- 4 ounces fish stock
- 1 lemon, juiced
- 1/2 pound butter
- 1-ounce sesame oil
- Salt and pepper, to taste
Instructions
- In skillet add oil saute salmon. In saucepan combine shallots, mushrooms, mussel juice, fish stock and lemon juice. Heat until sauce is reduced by 3/4. Whip in butter. Add sesame oil and strain. Emulsify with hand blender. Season with salt and pepper to taste.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
964 |
| Total Fat |
83 g |
| Saturated Fat |
36 g |
| Carbohydrates |
12 g |
| Dietary Fiber |
2 g |
| Sugar |
4 g |
| Protein |
44 g |
| Cholesterol |
232 mg |
| Sodium |
914 mg |
