Escalopes of Sautéed Salmon with a Mushroom Thyme Gravy

Prudence Sloane

Serves 2

8-10 oz salmon, cut into 3/8" thick escalopes

Salt & pepper

1 tablespoon butter

2 ounces Mushrooms - preferably mitakes or oysters

1 tablespoon minced shallots

1 garlic clove, minced

2 teaspoons of fresh Thyme

1/4 cup white wine

5 cherry tomatoes

1 cup chicken stock

1/4 cup frozen peas

1 tablespoon of cold butter

Salt and pepper the salmon scallops. Over medium high heat cook for only a minute or two or until the edges turn white. Flip and sauté on the other side for 1-2 minutes. Remove the salmon from the pan.

Add a tablespoon of butter.  Add the mushrooms and sauté over medium heat for 3 minutes or until just beginning to brown. Add the shallots and sauté for another minute. Add the garlic and thyme. Toss with the mushrooms. Add the wine and tomatoes. Simmer until the wine is almost evaporated.

Add the chicken stock and continue simmering.  At this point you can simmer way down and add more water or chicken stock to the amount of sauce you want. Figure about 1/4 cup per person if using it as gravy.

Add peas. Taste for seasoning. Take off the heat and swirl in the cold butter. Serve over the salmon or place the salmon on mashed potatoes and serve the gravy around it.