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
- 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.
- 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.
- 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.
- 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.
- Roast salmon layers for 2-3 min., until just flaky. Roast mushrooms slices for 8 min.
- 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.