1 lbs. of fresh, wild salmon fillets (four)
1/4 lbs. fresh wild mushrooms, coarsely chopped
1 medium, sweet onion, thinly sliced
1 - 4" fresh rosemary sprig, reserving the leaves
1/2 cup of heavy cream
1/4 cup fresh, fruity Extra Virgin Olive Oil
1/4 cup Traditional Balsamic Vinegar
Sea salt and fresh cracked pepper to taste.
Over medium heat, in a heavy bottom, large sauté pan, add 2 tbsp of extra virgin olive oil. Add the sliced onions with a little sea salt to the olive oil, stirring occasionally, until golden brown (approx. 5 minutes). Add the wild mushrooms and rosemary leaves, - discard any woody stems. Sauté until the mushrooms and onions become deep golden brown and caramelized. Add the balsamic to the pan and de-glaze. Simmer gently, until the balsamic is reduced by half. Add the cream, and stir to combine. Cook until the mixture thickens slightly, another minute approx. Season with salt and pepper.
Lightly score the salmon skin without penetrating the flesh. Pat dry and season with salt and pepper. In a pan large enough to hold the fillets, heat 2 tbsp of extra virgin olive oil over medium to high heat. Pan sear for approximately two minutes per side, do not over-cook.
Serve the salmon with the balsamic-mushroom sauce drizzled over top.