A Nell's Restaurant Recipe

Wild Salmon with Porcini Mushroom Salad

1 1/2 pounds wild salmon fillet
1 pound fresh Porcini mushrooms (Boletus edulis)
2 Tbsp fresh lemon juice
4 Tbsp extra virgin olive oil
1 Tbsp chopped shallots
1 tsp chopped sage
salt and pepper

Cut salmon into 8 pieces. Season with salt and pepper. In a large sauté pan, heat 1 Tbsp of oil over high heat. When hot, place fish in pan and cook to desired doneness, about 3 minutes per side depending upon thickness.

While fish is cooking, slice mushrooms very thinly with a knife or, preferably a mandoline.

Whisk together the lemon juice, remaining olive oil, shallots, and sage. Dress the mushrooms with this and check seasoning for salt and pepper. Toss gently so as not to break apart mushroom pieces.

Place a piece of fish in the center of eight plates. Arrange a mound of mushrooms on top of each piece of fish. Drizzle the juices left from the mushrooms around the edge of plates. Serve immediately.