Pan-seared Salmon With Spinach And Shiitake

Name: Pan-seared Salmon With Spinach And Shiitake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters lightly packed baby spinach leaves; 1 teaspoon chopped fresh thyme; 59 milliliters heavy cream; 4 servings Kosher salt and freshly ground black pepper; 3 Tbs fresh lemon juice; 3 Tbs extra-virgin olive oil; 680 grams boneless, skin-on salmon fillets; 2 mediums shallots, finely chopped; 227 grams shiitake mushrooms, stemmed and sliced 1/4 inch thick

Pan-seared Salmon With Spinach And Shiitake is a gluten free, primal, and pescatarian main course. This recipe serves 4. One serving contains 420 calories, 36g of protein, and 27g of fat. 55 people found this recipe to be scrumptious and satisfying. If you have skin-on salmon fillets, kosher salt and pepper, shallots, and a few other ingredients on hand, you can make it. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Heat 2 Tbs. of the oil in a 12-inch nonstick skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add the shallots and cook, stirring often, until golden brown, about 2 minutes.

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Shallot

Add the mushrooms and cook, stirring occasionally, until softened, 3 to 4 minutes. Stir in the cream, thyme, 1 tsp. salt, and 1/8 tsp. pepper. Reduce the heat to medium and cook, stirring often, until thickened, 1 to 2 minutes.

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Mushrooms

Pepper

Cream

Thyme

Salt

Remove the skillet from the heat and stir in the spinach until wilted.

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Spinach

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Frying Pan

Transfer to a bowl and cover with foil to keep warm. Clean the skillet and return it to the stove.

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Frying Pan

Stove

Bowl

Aluminum Foil

Heat the remaining 1-1/2 Tbs. oil in the skillet over medium heat. Season the salmon fillets all over with 1 tsp. salt and1/4 tsp. pepper. Arrange the salmon in the skillet skin side up in a single layer and cook, turning once, until golden brown and just cooked through, 7 to 9 minutes total.

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Salmon

Pepper

Salt

Cooking Oil

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Frying Pan

Transfer the salmon to a large plate.

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Salmon

Mix the lemon juice with 1 Tbs. water, add to the skillet, and cook, scraping up any browned bits, until just thickened, about 30 seconds.

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Lemon Juice

Water

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Frying Pan

Drizzle the pan juices over the salmon and serve with the warm shiitake mixture. Serving Suggestions Start the meal off with a fresh spring

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Salmon

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Frying Pan

Pea, Butter

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Butter

Lettuce & Herb Salad.

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Lettuce

Calories

530, Fat

35, Fat Calories

320, Saturated Fat

10, Protein

41, Monounsaturated Fat

16, Carbohydrates

680, Cholesterol

150, Fiber

Photo: Scott Phillips

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13, Polyunsaturated Fat

7, Sodium

Equipment

Ingredients

Servings:

473milliliters

lightly packed baby spinach leaves 1teaspoon

chopped fresh thyme 59milliliters

heavy cream 4servings

Kosher salt and freshly ground black pepper 3Tbs

fresh lemon juice 3Tbs

extra-virgin olive oil 680grams

boneless, skin-on salmon fillets 2mediums

shallots, finely chopped 227grams

shiitake mushrooms, stemmed and sliced 1/4 inch thick

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Hahn Winery Santa Lucia Highlands Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.