Farm-Raised Salmon with Local Wild Mushrooms
The health benefits of mushrooms meet those of fresh salmon in this dish, which also features minced shallot, garlic, white wine and truffle oil.
5 oz. fresh salmon, skin off
1 tbsp. finely chopped fresh parsley
Salt to taste
Pepper to taste
1 tsp. oil
3 oz. butter, divided
1 tsp. minced shallot
1 tsp. finely sliced garlic
3 oz. wild mushroom blend (shiitake, chanterelles, morels, crimini)
2 oz. white wine
1 tbsp. finely chopped chives
Truffle oil for garnish
Local baby microgreens as needed
1. Coat salmon well with parsley, salt and pepper.
2. In hot sauté pan, add oil. Sear fish on one side until golden brown. Turn over, add 1 ounce butter and continue cooking until desired temperature is reached. Remove fish and set aside.
3. In same pan, add shallots, garlic and mushrooms; sauté well. Deglaze with wine, mount with remaining butter and fold in chives.
4. To plate, place bed of mushrooms in center of plate. Top with salmon and drizzle with truffle oil. Top with baby greens.
Recipe by St. Joseph’s Hospital, Tampa, Fla.