Salmon Steak in Mushroom Sauce

Ingredients

Salmon (fillet) 500 g

Mushrooms 150 g

Garlic 3 cloves

Soy sauce 1 tbsp

Lemon 1 pc

Butter 50 g

Green onions to taste

Dry white wine 125 ml

Chicken broth 125 ml

Flour 1 tsp

Ground black pepper to taste

Salt to taste

Rinse the lemon under running water, wipe it dry with a napkin or kitchen towel, place it on a cutting board, cut it in half, and squeeze out the juice. If you have a juicer, great, use it. However, you can try squeezing the juice yourself; you only need 1 tablespoon.

Rinse the fillet under cold running water. Then, peel the skin, cut into portions, and place the salmon in a plastic bag. Add soy sauce, lemon juice, and ground black pepper to taste. Seal the bag tightly, shake, and refrigerate to marinate for one hour.



Finely chop the garlic with a sharp knife and set aside in a clean bowl.



On the clean mushrooms, trim the stems, slice into thin, attractive slices, and place in a separate bowl. Rinse the green onions under running water, shake them over the sink, and chop them coarsely (about 5 cm) on a cutting board.



Heat a frying pan with butter over medium heat. Fry the garlic, then the mushrooms, for about 5 minutes. Add the green onions and cook for another 5 minutes. Pour in the wine, bring to a boil, and then pour in the broth. Bring to a boil again, then add the flour, pepper, and salt, and stir thoroughly. Cook the sauce for 5-7 minutes. Line a baking sheet with foil, place the fish on it, and bake for about 10 minutes at 180-200°C.

Arrange the finished steaks on plates, drizzle with the mushroom sauce, and serve. Vegetables, such as mashed potatoes or stewed zucchini, or fluffy rice or buckwheat are great as a side dish.

Enjoy!