Saturday, March 14, 2009

Salmon and Mushrooms with Balsamic Vinegar


1 lb salmon, skinless and boneless
1/3 C. extra virgin olive oil + more for sauteing
1/2 C. balsamic vinegar
white wine or sherry
2 - 3 cloves garlic, minced
4 green onions, diced
1 pound mushrooms, sliced
2 T butter


Pour 1/3 C olive oil and 1/2 C balsamic vinegar into a zip-lock plastic bag and add the salmon. Marinate in the refrigerator for at least an hour...preferably 3 or 4 hours.

In a large skillet melt the butter over medium heat; add a little olive oil to help prevent the butter from burning. Saute the green onions for a few minutes over medium heat, then add the garlic and mushrooms and cook for about 2 more minutes, stirring often. Remove the vegetables to a bowl; add the salmon to the same saute pan and cook over medium-high heat briefly to brown each side a bit. Add a couple of splashes of sherry or white wine and top with cooked mushroom mixture, cover and cook over low heat for a few minutes. Salmon is done when it flakes with a fork and the center has just turned opaque. Do not overcook!

Serve with the juices from the pan over rice or garlic mashed potatoes.


  1. I have never marinated salmon. This sounds really good. If it doesn't have much of a vinegar flavor, my family will love it. I think I'll try the white wine instead of the vinegar. Thanks for the recipe!

  2. Thanks Linda...I hope your family likes it!