Salmon with Creamy Mushroom Sauce

I bought whole mushrooms the other day because I was making roast veggies but I forgot to put them in the dish. So I was trying to think up a way to use the mushrooms when I landed on this dish. I don’t know why but I don’t usually pair mushrooms and salmon. But this turned out great!

For the salmon simply drizzle a little olive oil on a cookie sheet with sides. Salt and pepper the salmon and roast in a 425° oven for approx. 10 minutes. You want the edges nice and crispy and the middle still quite soft. This was sushi-grade salmon so I could have even served it rare.

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Creamy Mushroom Sauce

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½ stick of butter

2 cups of mushrooms sliced (I used Portobello mushrooms)

1 Bunch of cilantro

4 – 6 cloves of garlic crushed

1 cup of heavy cream

Water or chicken stock, just enough to deglaze the pan

1 tsp xanthan gum (optional, only if you end up needing to thicken the liquid)

Melt the butter in the pan and add in your sliced mushrooms and garlic. Sauté until the mushrooms have shrunk by at least half and the garlic is fragrant. Add in the cilantro and stir to blend. Deglaze the pan with the water or chicken stock and simmer until the water/stock evaporates some. Add in the heavy cream and sauté gently until well incorporated. Drizzle over the salmon and enjoy! This sauce would also make a great keto-friendly pasta topping!