Slow Roasted Ivory King Salmon With A Ragout Of Mushrooms, Spinach And Fingerling Potatoes Recipe

ingredients

Ivory King Salmon
4 Ivory King salmon medallions (5 ounce size), skin-off
Kosher salt, to taste
white pepper, to taste
4 stalks celery, cut into 2-inch long strips
1 medium yellow onion, cut into thin slices

Ragout
2 tablespoons vegetable oil
2 shallots, peeled and finely chopped
1/4 pound mushrooms (wild or cultivated), cleaned and quartered
1/2 pound fingerling potatoes, quartered
1 pound spinach, stems removed and cut into chiffonade (thin strips)
2 cloves garlic, finely chopped
1/4 cup white wine
1/4 cup Madeira wine (optional) or use additional white wine
Kosher salt, to taste
cracked black pepper, to taste

directions

Preheat oven to 275 degrees F.

For Salmon: Season salmon with salt and pepper. Place celery strips and onion in an ovenproof roasting pan, creating a rack for the salmon.

Place salmon on top of celery/onion mixture. Place salmon in oven and roast for about 12 to 15 minutes, until just cooked in the center.

For Ragout: In a medium-sized saute pan over medium heat, add vegetable oil. Add shallots and mushrooms and saute until soft but not colored, approximately 10 minutes.

Add potatoes and continue cooking until the potatoes are slightly caramelized and tender, an additional 12 to 15 minutes.

Add the spinach and garlic and toss to coat in oil. Add both wines and cook until wine is almost evaporated and the pan is almost dry. Season with salt and pepper. Keep warm. Taste and adjust seasoning.

To Serve: Place ragout in center of plate. Arrange salmon, with celery/onion strips on top of ragout.

nutrition data

Nutritional data has not been calculated yet.

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