Vanilla Salmon With Wild Mushroom Fricassee - cooking recipe

Ingredients

4 (5 ounce) boneless skinless salmon fillets
1 vanilla bean, split open
olive oil, as needed
For the mushroom fricassee
4 tablespoons unsalted butter
1/4 cup thinly sliced chanterelle mushroom
1/4 cup thinly sliced shiitake mushroom
1/4 cup thinly sliced cremini mushroom
1 bunch large asparagus
salt and pepper, as needed
For the red wine reduction
1 (750 ml) bottle merlot
1 cup port wine
2 ounces unsalted butter, chilled
olive oil, as needed

Preparation

Preheat the grill to 375\u00b0F.
Place the salmon in a mixing bowl with the vanilla bean and olive oil.
Marinate for 1 hour under refrigeration.
Season with salt and pepper.
When ready, grill the salmon for 4 minutes on each side.
In a large skillet, melt the butter over medium heat.
For the mushroom fricassee:
Add the sliced mushrooms and asparagus, and saute until asparagus is just beginning to brown.
Season with salt and pepper.
For the red wine reduction:
Pour the red wine into a medium sauce pot and reduce by half.
Add the port and reduce by half again.
Slowly whisk in butter.
Season with salt and pepper.