Preparation:
Melt butter in heavy large skillet over medium-high heat. Add onion and saute until tender, about 5 minutes. Add mushrooms and saute until beginning to brown, about 10 minutes. Add clam juice and wine and boil until almost all liquid evaporates, about 20 minutes. Add cream; boil until thickened, about 1 minute. Remove from heat. Stir in time. Season to taste with salt and pepper. Preheat broiler. Brush fish with oil and lemon juice. Season with salt and pepper. Broil until just cooked through, about 4 minutes per side. Transfer to plates. Spoon sauce over salmon and serve.
Prep Time: 10 minutes Cook Time: 45 minutes Makes: 6 servings Salmon is such a hearty fish that it can hold up to stronger sauces, like this mushroom sauce. Serve this dish with steamed asparagus and rice or noodles |
