Paesanos Salmon – Mushroom Broth and Cilantro



4 pcs. Atlantic Salmon 8 oz. (boneless, skinless, center cut)
6 oz. Carrot, diced
¼ ea. Yellow onion, diced
3 shallots, diced
3 cloves garlic, minced
1 stalk celery, diced
1 leek, diced
2 bay leaves
4 oz. Olive oil
4 oz. Butter
Sea Salt and Fresh Ground Pink Peppercorns
3 sprigs thyme
3 sprigs rosemary
(all mushrooms sliced)
6 oz. Hen- of- the- woods mushrooms
6 oz. Cremini mushrooms
6 oz. Chanterelles
6 oz. Shitake mushrooms, destemmed
6 oz. Portobello mushrooms
6 oz. Lobster mushrooms
1 oz. Ginger minced
6 oz. Dry Riesling
6 oz. Dry Vermouth
32 oz. home made chicken stock or vegetable stock
6 oz. Sherry vinegar
3 T. Cilantro chopped


Combine rosemary, thyme, and bay leaves for bouquet garni. In a small stockpot add olive oil and butter. Add onions, carrots, celery, shallots, garlic, leeks and ginger to sweat. When soft add all of the sliced mushrooms and simmer 5 minutes. Add wine and vermouth to evaporate. Add stock and simmer 20 minutes. Season to taste. Finish with sherry vinegar and simmer 5 more minutes.
In a large sauté pan take broth only and bring to a low boil and poach salmon to desired doneness, 6-8 minutes for medium-rare.
Serve in a large and deep pasta bowl with mushrooms and broth. Garnish with chopped cilantro. Discard broth for salmon.

555 E. Basse Road, San Antonio, TX, 78209

111 West Crockett Street, San Antonio, TX, 78205

3622 Paesanos Parkway, San Antonio, TX, 78231