4 Salmon Fillets -- about 6 oz. each
4 oz. Dried Asian Mushrooms -- Any Variety
1 1/2 cups Fish Stock
2 1/2 Tbs. Peanut Oil
1 1/2 oz. Fresh Ginger, chopped
1 oz. Fresh Garlic, chopped
2 oz. Fresh Shallots, chopped
Salt and Freshly Ground Black Pepper to Taste
2 oz. Rice Wine or Dry Sherry (Non-Alcoholic Substitute: Water)
2 1/2 Tbs. Cornstarch
Instructions:
Soak the Asian or Chinese mushrooms overnight with the fish stock in
the refrigerator.
When ready to prepare the sauce, drain the mushrooms in a strainer and
press all the
remaining juice out of the mushrooms. Cut into strips or julienne the
mushrooms and
reserve for use, later. Reserve the fish stock, also.
In a saucepan over medium heat, warm about half the peanut oil for
about 5 minutes
prior to sautéing the ginger, garlic, and shallots. Sauté until moist
and slightly tender.
Add the fish stock with half of the mushrooms to the saucepan and let
it simmer for about
5 minutes, then add the rest of the julienne mushroom strips, and salt
and pepper to taste.
In a small bowl, blend the cornstarch with the rice wine or sherry
until diluted and add to
the simmering fish stock, making sure to stir the thickening agent
through the sauce.
Meanwhile, season the salmon fillets with salt and pepper to taste,
then pan sear the
salmon in a very hot skillet, utilizing the rest of the peanut oil to
cook on both sides until
slightly brown.
Finish cooking the salmon in a pre-heated oven at 275-F degrees. Bake
for 3 to 5 minutes
on a cooking sheet until the salmon is flaky and cooked through. Place
a salmon fillet on
each serving plate and cover with the simmering sauce.
