Salmon with Oyster Mushrooms and Peppers
Recipe from
Food & Wine
During the summer, Maria Hines, chef and owner of Tilth, gets heirloom peppers from one of her favorite farmers, Billy Allstot. She'll sometimes add a silky red pepper puree to accompany this wild salmon dish, but here she goes without for simplicity.
Ingredients
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3 tablespoonsunsalted buttersee savings
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1large white onion, thinly slicedsee savings
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2red or yellow bell peppers, sliced 1/2 inch thicksee savings
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1/2 poundoyster mushrooms, thickly slicedsee savings
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2garlic cloves, mincedsee savings
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1/4 cupdry white winesee savings
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1/4 cupfinely chopped flat-leaf parsleysee savings
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Salt and freshly ground peppersee savings
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1 tablespoonextra-virgin olive oilsee savings
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6 8-ouncesalmon fillets, with skinsee savings
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Lemon wedges, for servingsee savings
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Directions
1.
Preheat the oven to 450 degrees. In a large skillet, melt the butter. Add the onion and cook over moderate heat, stirring frequently, until softened, about 6 minutes. Add the bell peppers and cook until just softened, about 5 minutes. Add the mushrooms, garlic, and wine and cook, stirring occasionally, until the mushrooms are tender and just beginning to brown, about 8 minutes. Stir in the parsley, season with salt and pepper and keep warm.
2.
Heat a very large ovenproof skillet until hot. Add the olive oil and swirl the skillet to coat. Season the salmon fillets with salt and pepper and add them to the skillet, skin side down. Cook the salmon over high heat until the skin is crisp, 3 minutes. Turn the fillets, transfer to the oven and roast for 10 minutes, until just cooked through.
3.
Spoon the mushrooms and peppers onto plates, top with the salmon, skin side up, and serve with the lemon wedges.
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