- 1/4 cup Traditional Aged up to 18 Years Balsamic Condimento
- Sea salt and freshly cracked pepper to taste
- 1/2 cup heavy cream
- 1/4 fresh, vibrant, peppery, fruity extra virgin olive oil such as Cobrancosa, Picual, or Frantoio
- 1 medium, sweet onion, thinly sliced
- 1-4 inch fresh rosemary sprig, leaves reserved
- 1 pound fresh, wild salmon fillets (4)
- 1/4 lb. fresh wild musthrooms such as Chanterelles, Black Trumpets, and or Porcini, coarsely chopped
- In a heavy-bottom, large sauté pan over medium heat, add 2 tablespoons of EVOO. Sprinkle sliced onions with a little sea salt and add to the olive oil, stirring occasionally, until golden brown, about 5 minutes.
- Add the wild mushrooms and rosemary leaves, discarding any woody stems. Sauté until both the mushrooms and onions become deep golden brown and caramelized.
- Add the balsamic condimento to the pan with the mushrooms and onions and de-glaze. Simmer gently and cook until the balsamic is reduced by half.
- Add the cream and stir to combine. Cook until the mixture thickens slightly, approximately another minute. Season with salt and pepper to taste and reserve.
- Lightly score the salmon skin in several places with a sharp knife without penetrating the flesh. Pat the fillets dry and season with salt and pepper to taste.
- In a pan large enough to hold the fillets, heat 2 tablespoons of the EVOO over medium high heat. Pan sear the fillets, for approximately 2 minutes per side, taking care not to overcook.
- Serve the salmon with the balsamic-mushroom sauce over the top. Can be accompanied by pasta, quinoa, or brown rice.