Salmon In Mineral Water Sauce

• 6 salmon steaks (each weighing 1/2 lb.)
• 6 shallots, peeled and finely chopped
• 15 medium sized mushrooms (wild preferred, morel, shiitake or portabella)
• 1/4 c. Bertolli light olive oil
• 1 bottle Perrier or other mineral water
• 3/4 c. skim milk
• sea salt
• ground white pepper

1. Grease dish liberally with Bertolli light olive oil.
2. Cover the bottom with shallots and rinsed, dried and chopped mushrooms. Place the salmon steaks on top in a single layer.
3. Surround the salmon steaks with rinsed dried mushrooms.
4. Season with salt and freshly ground white pepper.
5. Add the mineral water.
6. Cook in an oven preheated to 375u0b0 for 15 minutes or until the fish is just cooked.
7. Carefully remove the skin from the salmon steaks and transfer to a serving plate.
8. Surround with the mushrooms.
9. Cover and keep warm.
10. Strain the cooking liquid into a saucepan.
11. Boil, uncovered, until reduced by two-thirds.
12. Reduce the heat to very low.
13. Beat in the remaining olive oil; add the skim milk and continue stirring one to two minutes.
14. The sauce should have a thickened consistency and look very smooth.
15. Pour the sauce over the salmon and mushrooms and serve.

salmon, shallots, mushrooms, light olive oil, water, milk, salt, ground white pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=366767 (may not work)