Vanilla Salmon With Wild Mushroom Fricassee

• 4 (5 ounce) boneless skinless salmon fillets
• 1 vanilla bean, split open
• olive oil, as needed
• For the mushroom fricassee
• 4 tablespoons unsalted butter
• 1/4 cup thinly sliced chanterelle mushroom
• 1/4 cup thinly sliced shiitake mushroom
• 1/4 cup thinly sliced cremini mushroom
• 1 bunch large asparagus
• salt and pepper, as needed
• For the red wine reduction
• 1 (750 ml) bottle merlot
• 1 cup port wine
• 2 ounces unsalted butter, chilled
• olive oil, as needed

1. Preheat the grill to 375u0b0F.
2. Place the salmon in a mixing bowl with the vanilla bean and olive oil.
3. Marinate for 1 hour under refrigeration.
4. Season with salt and pepper.
5. When ready, grill the salmon for 4 minutes on each side.
6. In a large skillet, melt the butter over medium heat.
7. For the mushroom fricassee:
8. Add the sliced mushrooms and asparagus, and saute until asparagus is just beginning to brown.
9. Season with salt and pepper.
10. For the red wine reduction:
11. Pour the red wine into a medium sauce pot and reduce by half.
12. Add the port and reduce by half again.
13. Slowly whisk in butter.
14. Season with salt and pepper.

salmon fillets, vanilla bean, olive oil, mushroom, unsalted butter, chanterelle mushroom, shiitake mushroom, cremini mushroom, asparagus, salt, red wine, merlot, port wine, unsalted butter, olive oil

Taken from www.food.com/recipe/vanilla-salmon-with-wild-mushroom-fricassee-125113 (may not work)