Recipe: Seared Salmon & Mushroom Shallot Sauce

This Seared Salmon with Mushroom Shallot Sauce comes together in your home kitchen very quickly with just one skillet on the stove. Pair with your favorite starch and a colorful vegetable for a Plate Method meal you will definitely add to your regular rotation.

This recipe is a favorite for our Reset & Rebalance participants! Salmon is known as one of the most heart-healthy protein sources, thanks to its rich content of omega-3 fats. When cooking, these fats help keep the fish moist and produce a tender, oh-so-flaky, and delicious end product. Topped with this wonderfully complementary mustard-thyme sauce, dare we say this dish could be served in a restaurant?

Seared Salmon & Mushroom Shallot Sauce

Serves 4

Ingredients:

• 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)

Directions:

1. Thaw fish, if frozen. Rinse and pat dry with paper towels. Sprinkle with pepper and salt.
2. Measure the thickness of fillets. In a large, non-stick skillet over medium heat, add olive oil. Add salmon. Cook for 4-6 minutes per 1/2-inch thickness, or until the salmon flakes easily when tested with a fork. Carefully turn once halfway through cooking. Remove from the skillet and keep warm.
3. Add mushrooms and shallot to the same skillet. Cook for 3-5 minutes over medium heat, stirring occasionally, until tender.
4. Remove skillet from heat. Carefully add wine, mustard, and thyme. Stir 1-2 minutes or until heated through.
5. Place salmon on serving plates and top with mushroom sauce and parsley, if desired. Serve with roasted potatoes and/or roasted asparagus.