Salmon Stroganoff

If you're so lucky as to land one of those big Michigan salmons this year--the king of the fresh water fish--then the thrill of the catch should be followed up by an equally exciting dish to serve at mealtime. This recipe for Salmon Stroganoff will feed 2-4 people, depending on whether you want a petite cut (4 ounces) or a generous portion (8 ounces). Every fish camp cook should have this one in their repertoire!

The name stroganoff refers to the 19th century Russian diplomat, Count Paul Stroganoff. Traditionally, any stroganoff contains beef that is cooked in a sour cream sauce. Substituting salmon makes a delightful change. You'll need:

2 TB                   vegetable oil
1/2 lb.                mushrooms, sliced thin
1/4 cup                shallots, chopped fine
1/2 cup                dry white wine
2 cups                 heavy cream
to taste               salt and white pepper
1 pound                salmon, boned, skinned and cubed
1 TB                   fresh parsley, chopped
1 tsp                  fresh dill, chopped
4 TB                   unsalted butter

Add oil to a hot fry pan and saute the shallots and mushrooms. Deglaze by adding the wine and cook 2 minutes, scraping those good browned bits up from the bottom of the pan. Add cream and seasonings and bring just to a simmer. Add fish and fresh herbs and poach for about 10 minutes then add the butter and it's ready for the table. Serve with a nice fresh side of pepper pasta or saffron dill pasta that you can get from one of the local pasta shops.

Stroganoff is considered a hearty dish and the flavor of salmon substitues well for beef. You can go with a red or dry rosť wine with this dish. I would try a Madron Lake Hills Pinot Noir or the Seven Lakes Vineyard White Cascade with it. They're both good hearty wines from Michigan.

You say you are in need of a fishing camp cook? Give me a call! And as always, a creative cook is a good cook--especially out in the wild.