Salmon with Vegetables Bathed in a Portobello Mushroom Sauce
Ingredients
- 300 g of Canadian Salmon
- Zucchini
- Roma Tomato
- Asparagus
- Portobello Mushroom
- Onion
- Garlic
- Vegetable base
- Red wine
- Salt and pepper
- Green oil
Time: 40 minutes
Ingredients for 1 serving
Created by: Rodrigo Flores Orozco
Preparation
- Salt and pepper the Canadian salmon with skin to taste. Cut the vegetables in sifflets; later blanch and salt and pepper to taste.
- Seal the salmon for 4 minutes on each side to avoid completely cooking the inside.
- Preparation of the sauce. In a pan, sauté the onion and the garlic. Once the onion is transparent, add the portobello mushroom. After a few minutes, deglaze with a little bit of wine. When the alcohol has evaporated, add the vegetable base and let it sit for a few minutes on low heat. Before the vegetable base evaporates, blend up the mixture very well and strain. Salt and pepper to taste.
- To assemble the dish. Place a little bit of vegetables on the plate with the help of a ring so that they stay in this form. Then, carefully place the salmon on top of the vegetables and pour the portobello mushroom sauce on the vegetables and salmon. Finally, add the green oil as a garnish.
