Baked Salmon w/
Artichoke Mushroom Sauce
1 side of a whole salmon
1/4 cup soy sauce
3 tablespoons olive oil
Fresh rosemary branch
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Sauce:
1.5 cups heavy cream
1.5 tablespoons mustard
1 lb jar marinated artichoke hearts
1 lb mushrooms, sliced
juice from 1 lemon
salt
pepper
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We like a lot of artichokes so I often add more than the recipe lists.
Line a shallow baking with foil.
Place the salmon on it.
Cover with soy sauce and olive oil
Let stand for 30 minutes at room temperature.
Place the rosemary branch next to the salmon.
Bake at 350f for 20 minutes.
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Meanwhile, prepare the sauce.
Place the mustard in a saucepan, mix in the heavy cream, bring to simmer.
Add mushrooms and artichokes and a few tablespoons of the liquid from the artichoke jar.*
Add salt and pepper.
Continue to simmer for a few minutes.
Mushroom should still be al-dente.
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* the liquid from the artichoke jar is lemony add as much as you like, if you add enough no need for the lemon juice.
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Note:
I serve the sauce in a bowl next to the salmon for diners to add on or next to the salmon on their plates
