A Healthier Approach to Hanukkah

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Mushroom Crusted Wild Salmon
Serves 4

Ingredients

Olive oil
1/2-ounce dried black trumpet mushrooms (or your other favorite dried mushroom)
2 tablespoons all-purpose flour
4 skinless, boneless 6-ounce wild salmon fillets
1-1/2 cups sliced fresh mushrooms, such as button, crimini, or shiitake
Kosher salt and freshly ground black pepper
Balsamic reduction, warmed

Method

To make the balsamic reduction: Place a large, non-reactive saucepan over low heat. Add 4 cups balsamic vinegar and 1/4 cup dark brown sugar. Stir the mixture until the sugar has dissolved. Continue reducing the mixture, without stirring, until it has the consistency of molasses, about 45 minutes.

Preheat the oven to 400F. Lightly oil a baking dish. In a blender or food processor, grind the dried mushrooms until they are reduced to a dust-like consistency. Combine the mushroom powder and flour in a shallow dish.

Heat a large sauté pan over medium-high heat, and lightly coat the bottom of the pan with olive oil. Dredge the tops (non-skin side) of the salmon fillets in the powder. Place the salmon in the pan, crusted side down, and brown the fillets until crispy and golden, 3-4 minutes. Transfer the fillets to the baking dish, crust side up.

Sauté the sliced mushrooms in clean sauté pan, over medium heat, until they are browned with slightly crispy edges, 8 to 10 minutes. While mushrooms are cooking, roast the salmon until cooked through, 6 to 8 minutes for medium rare. (The salmon should feel slightly firm when pressed on the sides.)

To serve: Place salmon on a plate, spoon the sautéed mushrooms around the salmon and drizzle the salmon with balsamic reduction.

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