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Pan Seared Salmon with Maitake, Italian Basil, Sweet Corn and Watercress Sautee


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  • 4 - 5 oz skinless, boneless Scottish salmon fillet (may substitute with other salmon)
  • 2 cups maitake mushrooms, shredded by hand
  • 1 cup sweet corn off the cob
  • 16 Italian basil leaves, sliced thinly
  • 2 cups of watercress tops
  • juice and zest of 1 lemon
  • salt and pepper to taste
  • extra virgin olive oil for cooking


Servings 4


Step 1

Butterfly salmon and lay onto a 12" sheet of plastic wrap on cutting board. Cover with another sheet of plastic wrap and lightly pound to flatten. Heat a non-stick pan over high heat, season the salmon, add oil to coat the pan and immediately place salmon in the pan. Sear to light golden brown, about 30 seconds, flip and cook for an additional 30 seconds to 1 minute. Repeat with additional salmon pieces. Set a side on dinner plates.
In the same pan, coat pan with oil. When oil begins to smoke, add maitake mushrooms and sauté for about 1 -2 minutes until mushrooms begin to brown. Add corn, season and cook for 20 seconds. Add lemon peel, watercress and lemon juice. Sauté for about 1 minute. Serve over salmon. Garnish with extra-virgin olive oil and lemon juice.

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