Recipe: Seared Salmon & Mushroom Shallot Sauce
This recipe is a favorite for our Reset & Rebalance participants! Salmon is known to be one of the most heart-healthy protein sources, thanks to its richness of omega-3 fats. When cooking, these fats ensure the fish stays moist and allow for a tender end product that is oh-so-flaky and delicious. Topped with this wonderfully complementary mustard-thyme sauce, dare we say this dish could be served in a restaurant?
Luckily, it comes together in your home kitchen very quickly with just one skillet on the stove. Pair with your favorite starch and colorful vegetable for a plate method meal you will definitely be adding into regular rotation.
Seared Salmon & Mushroom Shallot Sauce
- 4 salmon fillets (4 oz each)
- 1/4 tsp ground black pepper
- 1/8 tsp salt
- Olive oil, to coat pan
- 1 C mushrooms, sliced
- 1 medium shallot, finely chopped
- 1/3 C dry white wine or chicken broth
- 1 Tbsp Dijon-style mustard
- 2 tsp thyme
- Fresh parsley, for garnish (Optional)
- Thaw fish, if frozen. Rinse and pat dry with paper towels. Sprinkle with pepper and salt.
- Measure thickness of fillets. In large, non-stick skillet over medium heat add olive oil. Add salmon. Cook 4-6 minutes per 1/2-inch thickness or until salmon flakes easily when tested with fork. Carefully turn once halfway through cooking. Remove from skillet and keep warm.
- Add mushrooms and shallot to same skillet. Cook 3-5 minutes over medium heat or until tender, stirring occasionally.
- Remove skillet from heat. Carefully add wine, mustard, and thyme. Stir 1-2 minutes or until heated through.
- Place salmon on serving plates and top with mushroom sauce and parsley, if desired. Serve with roasted potatoes and/or roasted asparagus.