Pan-Seared Salmon with Spinach and Shiitake

By á-168951

Ingredients

• Serves 4
• 3-1/2 Tbs extra virgin olive oil
• 2 medium shallots, finely chopped
• 1/2 lb shiitake mushrooms, stemmed and sliced 1/4 inch thick
• 1/2 cup heavy cream
• 1 tsp chopped fresh thyme
• Kosher salt and freshly ground black pepper
• 2 cups lightly packed baby spinach leaves
• 4 6-oz boneless, skin-on salmon fillets (Be sure to ask your fishmonger to scale the salmon)
• 3 Tbs fresh lemon juice

Details

Servings 1
Adapted from keyingredient.com

Preparation

Step 1

Heat 2 Tbs 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 tsp salt, and 1/8 tsp 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.

Heat the remaining 1-1/2 Tbs oil in the skillet over medium heat. Season the salmon fillets all over with 1 tsp salt and 1/4 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. Transfer the salmon to a large place.

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. Drizzle the pan juices over the salmon and serve with the warm shiitake mixture.