Salmon with Porcini and Herb Butter
Salmon with porcini and herb butter!
From our motherload of gourmet wild mushrooms to the cornucopia of produce at the Ithaca Farmers’ Market, Ari and I have been eating very well this harvest season. However, one shortage that Ithaca does have is access to good quality fish. Since one of my last names is DiMare, meaning “of the sea,” it’s no surprise that my father grew up working on T-Wharf in Boston alongside my grandfather at DiMare Lobster Company. Coming from a lineage of fishermen and lobstermen, it is also no surprise that I grew up eating fish, and a lot of it.
So, when I first moved to landlocked Ithaca, I felt like a fish out of water as I stared at the unsavory looking filets, some “color enhanced,” in the Wegmans fish case. Then I learned of the lure of the “fish truck.” At first I didn’t believe it – two men really make the epic journey from Maine to Ithaca every Friday morning from March to Dec. 31 just to unload a truck of fish? While I don’t’ know the details of their operation, this does seem to be the case, and their seafood is the real deal. Every Friday morning in the parking lot of the Triphammer Mall you can find the “fish truck,” typically with quite the crowd of loyal fish fans standing patiently in line.
I have become one of them. A few Fridays ago, I was craving seafood and so Ari and I woke up bright and early and ventured to the fabled “fish truck.” With adjectives like “superb today” and “excellent today” associated with almost every offering listed on the truck’s dry erase board menu, I became overwhelmed by the decision making process. Needless to say, I obsessed for the whole 15 minutes or so while I waited in line. Shrimp? Haddock? Maybe Swordfish? Scallops? Right up to the last minute I couldn’t decide what I wanted, and so we ended up getting rainbow trout for Ari and salmon for me.
With a grocery bag filled with freshly harvested porcini waiting for me at home, I eagerly anticipated our dinner. I pan seared Ari’s whole rainbow trout and baked my salmon filet, topping both with porcini and homemade herb butter before serving with a side of mixed heirloom beans. Amazing!
Serves 2
Preparing the HERB BUTTER:
INGREDIENTS:
3 tablespoons of butter, softened
¼ cup chopped herbs (ie. sage, chives, basil, parsley)
1 small garlic clove, minced
1 shallot, minced
½ teaspoon lemon juice
Cracked pepper and salt to taste
DIRECTIONS:
Stir together all ingredients in a small bowl, and mix well.
Preparing the SALMON:
INGREDIENTS:
Salmon (12-14 oz) fillet, cut into 6 to 7 oz. pieces
1 tablespoon olive oil
2 tablespoons lemon juice
¼ cup white wine
Freshly cracked pepper and salt to taste
DIRECTIONS:
Preheat the oven to 425 degrees.
Oil a baking dish with the olive oil and then place the salmon in it. Squeeze the lemon juice and spoon the white wine over the salmon. Season the salmon with freshly cracked black pepper and salt to taste.
Roast the salmon for about 10 to 12 minutes.
Preparing the PORCINI:
INGREDIENTS:
Porcini (fresh – 4 oz)
1 tablespoon butter
Fresh herbs to taste (I used chives and sage)
Cracked pepper and salt to taste
DIRECTIONS:
In a medium sauce-pan or cast iron pan, saute your garlic in butter for about 2-3 minutes over a medium heat. Add the cleaned and sliced porcinis, and saute, stirring frequently, for about 5-8 minutes.
Once the salmon is done, top with sautéed porcinis and a generous dollop of herb butter. Garnish with fresh herbs and enjoy. Mangia!
Ari's pan-seared trout!
