Pan-Seared Salmon with Spinach and Shiitake
A quick saute of mushrooms and spinach turn a salmon fillet into an easy one-pan meal. Since you'll be searing the salmon with it's skin on, be sure to ask your fishmonger to scale the fish.
Ingredients
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3-1/2 tablespoons extra-virgin olive oil
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2 medium shallots, finely chopped
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1/2 pound shiitake mushrooms, stemmed and sliced 1/4 inch thick
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1/4 cup heavy cream
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1 teaspoon chopped fresh thyme
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Kosher salt and freshly ground black pepper
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2 cups lightly packed baby spinach leaves
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4 6-ounce boneless, skin-on salmon fillets
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3 tablespoons fresh lemon juice
Directions
1.
Heat 2 tablespoons of the oil in a 12-inch nonstick skillet over medium-high heat. Add the shallots and cook, stirring often, until golden brown, about 2 minutes. Add the mushrooms and cook, stirring occasionally, until softened, 3 to 4 minutes. Stir in the cream, thyme, 1 teaspoon salt, and 1/8 teaspoon pepper. Reduce the heat to medium and cook, stirring often, until thickened, 1 to 2 minutes. Remove the skillet from the heat and stir in the spinach until wilted. Transfer to a bowl and cover with foil to keep warm. Clean the skillet and return it to the stove.
2.
Heat the remaining 1-1/2 tablespoons oil in the skillet over medium heat. Season the salmon fillets all over with 1 teaspoon salt and 1/4 teaspoon 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. Transfer the salmon to a large plate.
3.
Mix the lemon juice with 1 tablespoon water, add to the skillet, and cook, scraping up any browned bits, until just thickened, about 30 seconds. Drizzle the pan juices over the salmon and serve with the warm shiitake mixture.
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