Ingredients
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12 ounces salmon steaks, skinned boned, cut into 3/4 inch pieces
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3 cups sliced shiitake mushrooms
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2 tablespoons butter
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2 cups chicken stock
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1 1/2 teaspoons fresh dill or 1/2 teaspoon dried dill
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black pepper, to taste
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2 cups half-and-half cream or 2 cups light cream
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2 tablespoons cornstarch
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2 tablespoons dry sherry
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3/4 cup sliced leek, white part only
Instructions
- cut the salmon into 3/4" pieces, set aside.
- in a large saucepan melt butter.
- add mushrooms and leeks, cook until tender 5-10 minutes.
- stir in chicken stock, dill, pepper to taste, bring to a boil.
- combine half& half with cornstarch, stir into mushroom mixture.
- lower heat to medium, cook until thickened and bubbly.
- add salmon, cook 4-5 minutes until salmon flakes easily.
- add dry sherry.
- garnish with extra dill, if desired.