King Salmon with Pinot Noir Sauce - Pacific Seafood
Pacific Seafood started in 1941 as a retail store on Powell Blvd. in Portland, OR. It was the vision of Frank Dulcich Sr. and his son Dominic to provide fresh, quality seafood to the market. Now it...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.pacificseafood.com.
Ingredients
- 4 king salmon portions
- 2 Tbsp plus 4 tsp vegetable oil, divided
- 3 oz coarsely chopped fresh wild mushrooms
- 2 large shallots, chopped
- 1 cup pinot noir wine
- 4 tarragon sprigs, divided, plus fresh tarragon leaves, for garnish
- 4 thyme sprigs, divided
- 4 fennel frond sprigs, divided, plus chopped fennel fronds, for garnish
- 1 cup fish stock or bottled clam juice
- ½ cup heavy cream
- 1 cup unsalted butter (8 ounces), cut into 1/2-inch pieces, divided
- 2 tsp fresh lemon juice
- 1 ¾ tsp kosher salt, divided
- ¾ tsp black pepper, divided
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