AUTUMN SALMON RECIPE RECIPES

Steps:

• Mix marinade ingredients in 9 x13 glass pyrex pan and place salmon filet skin side up to coat meat. Marinate in refrigerator for 30 minutes.
• Flip filet so that skin is on bottom and bake uncovered in marinade for 20 minutes at 375 or until cooked thoroughly.
• Hint: You can throw a few small redskins, sliced sweet potato, green beans, asparagus, or other veggies in pan along with fish to soak up some of the delish marinade and cook together. Baking time may increase 5-10 minutes.
• Fish may be grilled, but increase marinade time to 1 hour since marinade will be discarded.

Steps:

• Slice the potato to about 3 mm widths without peeling the skin and soak in water.
• Remove the stems of the shimeji mushrooms and shred. Discard the hard bottom stem of the asparagus and slice diagonally as seen in the photo.
• Drain off the water well from the potato slices, saute in a frying pan with olive oil, and set aside.
• Fry the asparagus and shimeji mushrooms with little salt and pepper in the same pan, then remove from the pan.
• Cut the salmon into bite size and season with some salt and pepper, then coat with flour (remove the bones from the salmon).
• Pour olive oil in the pan and fry both sides of the salmon in medium heat.
• Add the white wine and potatoes.
• Add milk and heavy cream and cook over low heat for about a minute.
• Add the asparagus and mushrooms and when the sauce thickens a little, add some salt and pepper then it's done.