Get into the mood for autumn with a hearty and delicious meal. Celebrated chef Charlie Palmer, cookbook author and owner of Aureole in New York City, shares his recipe for a filling dish that will warm your belly.
Recipe: Seared salmon and wild mushroom ragu (on this page)
For the wild mushroom ragu
In a large sauté pan, heat the butter over medium heat. Add shallots and sweat for about 2 minutes, add mushrooms, Madeira and cook for about 4 minutes until mushrooms are tender. Add chopped chives and season with salt and pepper. Reserve warm.
For the salmon
Place a large, stainless steel sauté pan over medium high heat. When hot, lightly oil pan with canola oil. Season one side of salmon with sea salt and cracked black pepper.
In batches, sear each piece of salmon seasoned side down for about 2 minutes, until it begins to caramelize. Flip salmon and sear for about another minute or until desired doneness.
Remove salmon and place on a platter lined with paper towel. Squeeze lemon on top of fish and keep warm.
Place two pieces of salmon on each plate. Top salmon with mushroom ragu, chive sprig and serve.
Makes 4 servings
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