Ingredients:

1-1/2 lb. Salmon fillets, sliced 1/3 inch thick
4 teaspoons butter
1/4 cup Vermouth
Salt and pepper
4 oz. butter, room temperature.
1 Tablespoon tarragon, chopped
1 teaspoon thyme, chopped
1 sprig chives, chopped
1/2 teaspoon parsley, chopped
1/2 teaspoon lemon zest, finely chopped
1/2 teaspoon Lemon juice Wild Mushroom Ragout
1/2 cup Chanterelle Mushrooms, cleaned and sliced
1/2 cup Black Trumpet Mushrooms, cleaned
1/2 cup Shiitake Mushrooms, de-stemmed and sliced
4 Tablespoons butter
1 Tablespoon olive oil
1/2 cup onion, finely chopped
1 garlic clove, finely chopped
2 Tablespoons Meridian Pinot Noir
2 Tablespoons parsley, finely chopped
Salt and Pepper to taste

Preheat oven to 400°F degrees. Place the Salmon fillets on a half sheet pan lined with parchment paper. Place 1 tsp of butter on each of the fillets, salt and pepper and now sprinkle the vermouth over the fillets and cover with another piece of parchment, this is just laid on top. Place in oven for 7 minutes.

Place the butter in a mixing bowl with the herb and lemon zest and lemon juice. And mix to blend. Place a tablespoon on the warm salmon fillets or pass at the table.

Wild Mushroom Ragout: Heat the butter and olive oil in a sauté pan over med. high heat, add the garlic and onion first then the mushrooms cook for about 4 to 5 minutes, stirring a couple of time. Now add the wine and let it reduce for 2 minutes. Season and add the parsley.

Servings: 4


Wine Suggestion:Meridian Central Coast Pinot Noir