Salmon With Sautéed Mushrooms
Eric Hicks
·
45M
More Info
Serves 1
24 oz salmon fillet
2 tbsp extra virgin olive, plus about 1 teaspoon for the baking sheet
1 lb white or cremini mushrooms, rinsed briefly and wiped dry
2 tbsp extra-virgin olive oil
2 shallots, minced
2 to 4 garlic cloves (to taste), minced
2 tsp chopped fresh thyme or rosemary (or a combination), or 1/2 to 1 teaspoon dried
1⁄4 cup dry white wine, such as sauvignon blanc
Preheat the oven to 300ºF. Cover a baking sheet with foil and lightly oil the foil. Place the salmon on top. Season with salt and pepper. Fill a roasting pan with boiling water and place it on the oven floor.
Place the salmon in the oven and bake until the fish flakes and white bubbles of protein appear on the surface, 10 to 20 minutes, depending on the size of the fillets. Remove from the heat.
Meanwhile, cook the mushrooms. Heat a large, heavy frying pan over medium-high heat and add 1 tablespoon of the olive oil. When the oil is hot (you can feel the heat when you hold your hand above the pan), add the mushrooms and cook, stirring or tossing in the pan, for a few minutes, until they begin to soften and sweat. Add the remaining oil, turn the heat to medium, and add the shallots, garlic, and herbs. Stir together, add 1/2 teaspoon salt and freshly ground pepper to taste, and cook, stirring often, for another 1 to 2 minutes, until the shallots and garlic have softened and the mixture is fragrant. Add the wine and cook, stirring often and scraping the bottom of the pan, until the wine has just about evaporated. Taste and adjust seasonings. Remove from the heat.
Serve the salmon with a spoonful of mushrooms on top or on the side.
