1kg thick fillet of salmon
250g of mushrooms
1chorreoncito of white wine.
Salt and pepper
Add salt and soak in milk and juice of ½ lemon salmon steaks, at least 2 hours.
Melt the butter in a skillet and saute the mushrooms washed without earthy foot and sliced into rounds, along with the clams.
When the mushrooms have released their juices, add the white wine chorrecillo. When you are done, add lemon juice and season otherwise.
Drain the salmon fillets and broil very strong until browned, turning as well.
Arrange the fillets on a serving dish and add the clams and mushrooms.
VARIATIONS AND TRICKS: accompany it with a white wine aged in wood and good alcohol. A perfect combination