I’m aware of two salmon steak recipes in my Simply Delicious collection, 11-15: Grilled Salmon with Thyme and this one, 11-18: Salmon Steaks with Mushrooms. The other one mentions you can substitute salmon fillets if you can’t find the steaks, which is what I had to do for this one. Strangely enough, I WAS able to find them for the other one. Believe it or not, I’ve been looking for them for a while and just haven’t had very good luck with it (even in Northern California, where it seems like you can find just about anything if you look hard enough).
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Simply Delicious does NOT miss an opportunity for a mushroom sauce–it’s kind of their thing. They suggest rice (10/10?) as a side dish, but I’m going to go with some gnocchi instead.
Quick note: Just passed the 8-year anniversary of this project, and I’m STILL going. I’ll be doing this FOREVER.
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They mention in the TIPS that you can use morel mushrooms if you have them–there’s a rare ingredient I’ve never cooked with before…something to consider for future recipes/entries. It looks like it might be morel season right now as I’m posting this (Spring 2022), so maybe a foraging trip could be in the cards? I’ll have to head awfully far east or north from where I am right now though…maybe I’ll just stick to finding them online.
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Ingredients. As I mentioned before the jump, I had to go with salmon fillet instead of steaks since that’s all I could find in the market at the time I looked. I don’t have any fancy morels (or chanterelles), but I did happen to have some shiitakes to throw in with the basic criminis, so at least it’s a little more interesting. Oh, and the standard non-dairy swaps for the suggested real things.
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Slicing up the (boring) mushrooms.
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Sautéing said (boring) mushrooms.
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Constructing the rest of the mushroom sauce.
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It’s a sauce! Looks a lot like (and tastes somewhat like) cream of mushroom soup.
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Sliced my salmon fillet up into 4 pieces.
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Dredged those pieces in flour, as directed.
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Cleaned out the pan and started another round of melting butter.
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I held my sauce in a small pot on the side to keep warm.
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I had gnocchi cooking too, but all you need to see is the end result after it’s been cooked and drained.
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Salmon pieces are cooking in the butter (skin side down–they don’t tell you that since this isn’t supposed to be a fillet recipe, but in case it becomes one for you too, put the skin down).
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One quick flip to get some color on the top–most of the cooking when it’s a skin-on filet is done with the skin side down. You can flip it quickly at the end just to make it look a little nicer, but don’t leave it too long!
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Final picture, with my salmon fillet (instead of steak) and my gnocchi (instead of rice). Even though there were some liberties taken, it was still a pretty good dish, and not as hard as it may look. The hardest part will probably be finding the salmon steaks.
Grade: A-