Sauteed Salmon With Sweet Corn
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1clove garlic, peeled
- 3tablespoons olive oil
- 4cups tightly packed spinach leaves, washed and dried
- Salt and freshly ground pepper to taste
- 4tablespoons unsalted butter
- 8shiitake mushrooms, stemmed (halved or quartered if large)
- 2cups fresh sweet corn
- 4skinless salmon fillets (3 to 4 ounces each)
- 3tablespoons finely diced chives
- Balsamic vinegar sauce (see recipe)
Nutritional analysis per serving (4 servings)
497 calories; 36 grams fat; 12 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 6 grams polyunsaturated fat; 21 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 25 grams protein; 685 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
Remove the stems from the mushrooms, and reserve them from the sauce. If the mushrooms are large, halve or quarter them.
- Step 2
Skewer the garlic clove securely onto the tines of a fork. Heat 2 tablespoons of the olive oil in a large saute pan over medium heat. When the oil just begins to smoke, add the spinach. Cook, stirring with the fork, until wilted. Season with salt and pepper, and place in a colander to drain.
- Step 3
In the same pan, melt 3 tablespoons of the butter. Saute the mushrooms, stirring with the fork, until softened, 1 to 2 minutes. Add the corn, and cook until heated through, 1 to 2 minutes. Season with salt and pepper.
- Step 4
Arrange the spinach in the center of 4 plates. Surround the spinach with the corn mixture. Keep warm. Heat the remaining oil and butter in the pan over high heat. Season the salmon with salt and pepper, and saute until medium-rare, about 2 minutes per side.
- Step 5
Place a salmon fillet atop the spinach on each plate. Spoon the sauce over the salmon, garnish with chives, and serve immediately.
Private Notes
Comments
This is a good way to prepare salmon. You can cut way back on the butter/oil without any harm. You can tell it's an old (1992) recipe!
Also, be sure to notice the pointer to the
balsamic vinegar sauce (it would be nice if that were a hyperlink, instead of requiring another search).
Out of this world. Thank you!!
Beautiful presentation (good enough for a dinner party) and wonderful dish all around. For 2 of us, I used 2 6-oz fillets of Scottish salmon, I don't know how mixture of mushrooms, and more spinach than it called for, and the kernels from one ear of late summer corn. I made about half of the balsamic vinegar sauce, which very nicely finished the dish. Went well with an Oregon pinot noir.
This is a good way to prepare salmon. You can cut way back on the butter/oil without any harm. You can tell it's an old (1992) recipe!
Also, be sure to notice the pointer to the
balsamic vinegar sauce (it would be nice if that were a hyperlink, instead of requiring another search).
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