328: Salmon with Red Wine-Morel Sauce

The last thing I made that I knew Alex wouldn’t like was Salmon with Red Wine-Morel Sauce. I halved the recipe since I had plenty of leftovers from the other meals I had made.

I weighed out a quarter ounce of dried porcini mushrooms and soaked them in boiling water. I used onion in place of shallots, and used a small amount of vegetable bouillon/broth in place of the seafood stock. The recipe instructions worked as written. Actually, this was the first time that I satisfactorily cooked salmon in a skillet.

Salmon with Red Wine-Morel Sauce, with eggplant. (I didn’t chop up the onions or mushrooms quite small enough.)

This was pretty good. The mushroom-wine sauce was rich and savory, and went well with the salmon. I should have chopped both the soaked mushrooms and the onions much, much smaller to blend into the sauce better, as that would have made it look more appealing. Overall it was easy to make, but it feels like I made something luxurious since I normally don’t make things like sauces. I’d make it again.

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