- Pan-Roasted Salmon with Mushrooms
Pan-Roasted Salmon with Mushrooms
What makes this quick and easy salmon dish distinctively delicious is the combination of curry and salt, which also gives the salmon a warm golden glow! Go light on the curry so as not to overpower the dish; it should be subtle. Done right, this mix makes an excellent seasoning for any pan-roasted fish. If you prefer a lower-sodium preparationsimply reduce the salt ratio or use a substitute product featuring potassium chloride or lactate. Serve this dish with a favorite vegetable on the side - we recommend sauteed spinach or green beans sauteed with mustard seed.
Pan-Roasted Salmon with Mushrooms
Prep Time: 25 minutes | Cook Time: 25 minutes | Total Time: 50 minutes
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Ingredients
- 2 Vital Choice wild salmon fillet portions (6 ounces each)
- 1-2 tablespoons Organic Vital Choice extra virgin olive oil
- Splash of Vital Choice balsamic vinegar
- Juice of half a lemon
- Curry salt (1/3 curry powder to 2/3 sea salt), to taste
- 2 varieties of mushroom, whole (button, crimini, oyster, morel, shiitake)
- 1 clove garlic, finely chopped
- Pinch of sea salt and organic pepper
- 1 handful of fresh flat leaf parsley, chopped (may substitute basil leaves)
Instructions
- Rub the salmon with lemon juice and sprinkle with the curry salt.
- Heat a pan on medium-high and add a little oil. Lay the salmon on the hot pan and reduce heat to medium-low. Flip the salmon when it is 2/3 cooked (after about 5 minutes) and continue cooking for a total of 6 to 8 minutes.
- Heat a dash of oil over medium heat in a separate pan. Add the mushrooms and garlic; toss. Add a splash of balsamic vinegar. Season with a pinch of salt and pepper. Reduce the heat and cook until garlic is transluscent.
- Plate mushrooms and sprinkle with chopped parsley. Serve warm with the salmon on top of the mushrooms.
Serves: Serves 2