Tonight for dinner Price and I had Alaskan salmon over couscous topped with a mushroom cream sauce. It is important to note the Alaskan part of the salmon, because Alaskan salmon is wild caught. Atlantic or farmed salmon is something no one should ever eat. Not only does it taste icky, it's bad for the environment too! Anyway, while Price and I were at GreenLife grocery this weekend, I pick up a 6oz pack of King Oyster Mushrooms. And so the salmon with a mushroom cream sauce was born. The recipe for the cream sauce is something I picked up this summer while taking a fungi class. It works with most types of mushrooms and is especially good with oyster, king oyster, and shitake mushrooms!
Salmon with a Mushroom Cream Sauce over Couscous
Ingredients for 2:
2 4-6 oz wild salmon filets
1/2 c. couscous
1 tbsp oregano
2 tsp minced onion
2 tbsp olive oil, divided
1 c. water
6 oz mushrooms, stipes (stems) removed.
1 tbsp butter
1/4 c. white wine
1 tbsp flour
1 c. milk (not skim!)
Directions:
Bring the couscous, oregano, minced onion, 1 tbsp of the olive oil, and water to a boil. Stir once, cover, and set aside off the heat.
Meanwhile, slice the mushroom caps and melt the butter over medium heat in a large saute pan. Add the sliced mushrooms. While they are heating up, add the remaining olive oil to another pan and add the salmon, skin side down. Salt the salmon just a little. Cook the salmon 5-10 minutes until flaky, flipping at least once. Stir the mushrooms around like a stir-fry. Add the wine. Turn up the heat! When the wine has boiled away, whisk the flour into the milk and pour into the mushrooms. Add a little more oregano if desire. Turn the heat to low. When the sauce has reached sauce consistency, dinner is ready (if the salmon is cooked that is!). Fluff the couscous with a fork, spoon half onto each plate. Top with a salmon filet and the mushroom cream sauce.
Enjoy!
