On Tap Oil & Vinegar Recipe Detail

Salmon with Creamy Balsamic Rosemary Caramelized Onions & Mushrooms

with Extra Virgin Olive Oil & Traditional Balsamic Vinegar

Ingredients:

• 1 lb fresh, wild salmon fillets (4)
• 1/4 lb fresh wild mushrooms
  (Chanterelles, Black Trumpets, and/or Porcini), coarsely chopped
• 1 medium sweet onion, thinly sliced
• 1 - 4" fresh rosemary sprig, leaves reserved
• 1/2 cup heavy cream
• 1/4 cup Extra Virgin Olive Oil
• 1/4 cup Traditional Balsamic Vinegar
• Sea salt and fresh cracked pepper to taste
  (try our Smashed Peppercorn Sea Salt blend)

Directions:

Add 2 Tbsp Extra Virgin Olive Oil to heavy bottom, large sauté pan over medium heat. Sprinkle sliced onions with a little sea salt and add to olive oil, stirring occasionally until golden brown, about 5 minutes. Add wild mushrooms and rosemary leaves (discard any woody stems). Sauté until both mushrooms and onions become deep golden brown and caramelized. Add balsamic to pan with mushrooms and onions and de-glaze. Simmer gently and cook until balsamic is reduced by half. Add cream and stir to combine. Cook until mixture thickens slightly, approximately 1 minute. Season with salt and pepper to taste and reserve.

Lightly score salmon skin in several places with sharp knife without penetrating flesh. Pat fillets dry and season with salt and pepper to taste. In a large pan, heat 2 Tbsp Extra Virgin Olive Oil over medium high heat. Pan sear the fillets, approximately two minutes per side, taking care not to overcook.

Serve salmon with balsamic-mushroom sauce over top. Serve with pasta, quinoa, or brown rice.

Serves 4