|1 lb||Salmon Fillets (4)|
|1/4 lb||Wild Mushrooms (Chanterelles, Black Trumpets, Porcini, etc.), coarsely chopped|
|1 Medium||Sweet Onion, thinly sliced|
|1/2 cup||Heavy Cream|
|1/4 cup||INFUSED Wild Mushroom & Sage Olive Oil, divided|
|1/4 cup||INFUSED Traditional Balsamic Condimento|
|To Taste||Sea Salt and Fresh-Ground Black Pepper|
In a heavy-bottomed, large sauté pan over medium heat, add 2 TBSP of INFUSED Wild Mushroom & Sage Olive Oil. Sprinkle sliced onions with a little sea salt and add to the INFUSED Wild Mushroom & Sage Olive Oil, stirring occasionally, until golden brown, about 5 minutes.
Add the wild mushrooms. Sauté until both the mushrooms and onions become deep golden brown and caramelized.
Deglaze the pan with INFUSED Traditional Balsamic Condimento. Simmer gently and cook until reduced by half.
Add the cream. Stir to combine and cook until the mixture thickens slightly, approximately one minute. Season with salt and pepper to taste. Set aside.
Lightly score the salmon skin in several places with a sharp knife without penetrating the flesh. Pat the fillets dry and season with salt and pepper to taste. In a large skillet, heat remaining 2 TBSP of INFUSED Wild Mushroom & Sage Olive Oil over medium heat. Pan sear the fillets, for approximately two minutes per side, taking care not to overcook.
Serve the salmon with the balsamic-mushroom sauce over the top. Can be accompanied by pasta, quinoa or brown rice.