Edit
Recipedia

Sweet Potato, Salmon, and Forest Mushroom Lasagna

Serves6
IngredientsSeafood, Potatoes, Mushrooms
Day PartDinner
Cuisine TypeAmerican
Sweet Potato, Salmon, and Forest Mushroom Lasagna

Freestyle "lasagna" with two layers of sliced salmon, sweet potato, then mushroom, served with a cream, shallot, vermouth and chive sauce.

Ingredients

6 thick salmon fillets
7-8 tbsp. olive oil, divided
Salt and pepper, to taste
6 portobello mushrooms
3 large sweet potatoes
Salt and pepper, to taste
1 shallot, minced
1⁄2 cup vermouth
1 cup heavy cream
1⁄2 cup sliced chives
 

Steps

  1. Remove skin from salmon. Slice each fillet horizontally into 3 layers; brush with olive oil. Place on oiled baking pan; season with salt and pepper.
  2. Remove stems from portobellos; discard. Cut each cap on the bias into three 1⁄2-in. thick slices. Brush mushrooms with olive oil; place in a baking pan.
  3. Peel sweet potatoes; slice lengthwise 1⁄8-in. thick into 18 slices. Season with salt and pepper. Heat 2 tbsp. oil in large sauté pan. Sauté potatoes in batches in hot oil until lightly browned and cooked through, about 2 min. per side.
  4. Preheat oven to 400ºF. In saucepan, sauté minced shallots in remaining 2 tbsp. oil. Add vermouth; reduce until almost dry. Pour in cream; simmer to syrupy consistency. Stir in chives; keep warm.
  5. Roast salmon layers for 2-3 min., until just flaky. Roast mushrooms slices for 8 min.
  6. To plate “lasagna,” layer salmon, sweet potatoes, and mushrooms. Repeat layering twice more, ending with mushrooms. Pour sauce over and around each serving, dividing evenly among the plates.
     

Latest Recipes

View More