- Written by Cynthia Presser
The mascarpone add a subtil creamy texture to this elegant but easy to make dish.
- 4 salmon fillets, about 1.5 pounds
- 2 tablespoons of olive oil, plus more for brushing
- Salt and freshly ground black pepper
- 1 large onion, finely sliced
- ½ fennel bulb, finely chopped
- 12 oz portabella mushrooms, finely sliced
- ½ cup brandy
- 2 tablespoons tarragon, chopped
- 2 tablespoons scallions, chopped
- ½ cup mascarpone
Preheat the oven at 375 degrees F for 10 minutes. Brush the salmon fillets with a little bit of olive oil and season with salt and pepper. Place the fillets in an ovenproof dish and bake for about 14 to 17 minutes or until they easily flake with a fork.
In the meantime, heat the 2 tablespoons of olive oil in a large skillet until shimmering. Sauté the onions and fennel until soft, about 5 minutes. Add the mushrooms and sauté for another 5 minutes, stirring. Add the brandy and cook for another minute, until the liquor evaporates. Be careful because the alcohol might flame. Turn off the heat and fold in the tarragon, scallions, and mascarpone. Season with salt and pepper.
Place the salmon fillets in individual plates and top it with 3 tablespoons of the mushroom sauce. Serve it with a side of couscous and a nice glass of Merlot.
You also have the option of grilling the salmon fillets instead of baking. Salmon tastes amazing when grilled.
Amount Per Serving
Total Fat 17.5 g
Cholesterol 35.0 mg
Sodium 16.9 mg
Potassium 213.8 mg
Total Carbohydrate 5.2 g
Dietary Fiber 1.4 g
Sugars 0.7 g
Protein 3.4 g