Salmon is easily paired with anything. It is perfect as a light lunch or dinner that won’t leave you feeling like you are gonna roll out of your chair. Hen Of The Woods mushrooms, on the other hand, are packed with flavor and aroma. They are earthy, salty and delicious, and they go great with salmon.
If you can’t find Hen Of The Woods mushrooms, use any other kind. Porcini would be my next choice. Cremini are probably the easiest to find but the least flavorful of the three, in my opinion.
- 1 8oz salmon filet
- 3 thyme sprigs
- 2 sage leaves
- Chopped mushrooms -Hen of the woods (also known as Maitake) if you can find them.
- Salt and pepper to taste
- 1 tbsp of vegetable oil
- 1 tbsp of butter
Make sure the salmon is at room temperature and lay it flat (skin side up) on a cutting board. With a sharp carving knife, score the salmon lengthwise about half way through to allow it to cook evenly, then season both sides with salt and pepper.
Pre-heat a non-stick pan to medium-high heat. When the pan is hot enough add the vegetable oil and spread it around the pan, then place the salmon in the center of the pan and leave it.
The trick to cooking salmon is not to touch it once it hits the pan. You will see the coloring on the side of the salmon start to get white starting from the bottom. When the white reaches mid-height, turn the salmon and cook the other side. Add the sage, thyme and butter at this time and spread the butter around to infuse it. Baste the salmon for 1 minute or so, then remove it from the heat and let it rest.
While the salmon is resting add the mushrooms to the same pan the salmon was cooking on. Add some salt and cook for 1 – 2 minutes stirring frequently. When ready, remove the mushrooms from the heat and get ready to plate. Make sure to drain the fat from the pan when you remove the mushrooms. Setting them on a paper towel is an easy way to do this.
You can pair this recipe with almost anything; quinoa, rice, pasta or mashed potatoes are just a few examples. So when plating this dish you can get creative. I plated mine with Belgian endives, broccoli puree, sautéed sunflower seeds and brunoise bell peppers.