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Seared Salmon with Summer Vegetables
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Ingredients
3/4 cup
unsalted butter
1 cup
red onion
3
garlic cloves
1/4 pound
shiitake mushrooms
1
medium tomato
1 teaspoon
black peppercorns
1
bay leaf
1/3 cup
balsamic vinegar
1/3 cup
water
to taste
Salt
to taste
black pepper
3 tablespoons
olive oil
1 pound
fresh spinach
2 cups
corn kernels
1 pound
salmon fillet
3 tablespoons
chives
Instructions
STEP 1
Cut 6 tablespoons butter into cubes and refrigerate. Melt 2 tablespoons butter in a saucepan over medium-low. Add onion, sliced garlic, shiitake stems, tomato, black peppercorns, and bay leaf; cook until vegetables are soft, about 12 minutes. Add balsamic vinegar and 1/3 cup water; cook until syrupy, about 4 minutes.
STEP 2
Reduce heat to low; add cubed butter, whisking thoroughly. Season sauce with salt and pepper. Strain into a bowl and keep warm over a double boiler.
STEP 3
Heat 2 tablespoons olive oil in a skillet over high heat. Add spinach; cook until wilted, using a fork with garlic clove. Season and drain.
STEP 4
Wipe skillet clean. Reduce heat to medium; add 3 tablespoons butter and shiitake caps. Cook until softened, then stir in corn kernels; heat through. Season and keep warm.
STEP 5
Increase heat to high; add remaining butter and olive oil. Season salmon strips; cook until browned but barely cooked through, about 3 minutes per side.
STEP 6
Divide spinach among plates; surround with corn and shiitakes. Place a salmon strip on top; spoon sauce on fish. Garnish with chives; serve immediately.
Nutrition Facts
(per serving)
Calories:
Approximately 2020 calories
Servings:
6 servings
Carbohydrates:
120 g
Fat:
130 g
Fiber:
10 g
Protein:
110 g
Sugar:
15 g
Meal Effort
Preparation:
20 minutes
Cook:
40 minutes
Total:
1 hrs