Salmon With Sautéed Mushrooms, Shallots and Fresh Herbs
- Total Time
- About 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- One 1½-pound salmon fillet, or two 12-ounce fillets
- 2tablespoons extra virgin olive, plus about 1 teaspoon for the baking sheet
- Salt and freshly ground pepper
- 1pound white or cremini mushrooms, rinsed briefly and wiped dry
- 2tablespoons extra-virgin olive oil
- 2shallots, minced
- 2 to 4garlic cloves (to taste), minced
- 2teaspoons chopped fresh thyme or rosemary (or a combination), or ½ to 1 teaspoon dried
- ¼cup dry white wine, such as Sauvignon blanc
Nutritional analysis per serving (4 servings)
306 calories; 19 grams fat; 4 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 12 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 21 grams protein; 599 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 300ºF. Cover a baking sheet with foil and lightly oil the foil. Place the salmon on top. Season with salt and pepper. Fill a roasting pan with boiling water and place it on the oven floor.
- Step 2
Place the salmon in the oven and bake until the fish flakes and white bubbles of protein appear on the surface, 10 to 20 minutes, depending on the size of the fillets. Remove from the heat.
- Step 3
Meanwhile, cook the mushrooms. Heat a large, heavy frying pan over medium-high heat and add 1 tablespoon of the olive oil. When the oil is hot (you can feel the heat when you hold your hand above the pan), add the mushrooms and cook, stirring or tossing in the pan, for a few minutes, until they begin to soften and sweat. Add the remaining oil, turn the heat to medium, and add the shallots, garlic, and herbs. Stir together, add ½ teaspoon salt and freshly ground pepper to taste, and cook, stirring often, for another 1 to 2 minutes, until the shallots and garlic have softened and the mixture is fragrant. Add the wine and cook, stirring often and scraping the bottom of the pan, until the wine has just about evaporated. Taste and adjust seasonings. Remove from the heat.
- Step 4
Serve the salmon with a spoonful of mushrooms on top or on the side.
Private Notes
Comments
I only used this recipe for the technique of oven-steaming the salmon, and it was perfect. I may never cook salmon another way again! I followed steps one and two to the T for a large full filet (3+ pounds). Probably cooked it a little longer because of the size. Topped it with compound butter mixed with pesto - the crowd loved it. This is now my go-to technique for cooking salmon.
Cooking for One? Replicate this in a skillet - no need to use the whole oven. I do essentially this same fish preparation several times a week, but in a non-stick skillet with a lid, "low and slow". Season to preference at the start. Beautiful every time.
A tablespoon of butter the the mushrooms at the end.
Loved this recipe -- the salmon was perfectly moist and flaky (needed a bit more than 20 minutes in the oven, but of course depends on the size of the filets). Absolutely loved the mushrooms with the shallots and herbs; we will cook this mushroom side dish with chicken and other proteins as well.
This was a revelation! The salmon was beyond moist, the mushrooms were a delicious balance. I will absolutely cook salmon this way again.
I used an amontillado or medium dry sherry instead of the sauvignon blanc, plus butter at the end and a few drops of lemon juice.
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