Monday, January 24, 2011

Pan Seared Salmon with Mushrooms and Leeks

Sometimes I feel like I'm one chopped vegetable away from carpal tunnel, so this was a nice relief from chopping a ton of ingredients.  I was in the mood for some salmon and found this recipe to be pretty simple and super satisfying using only 7 ingredients. (The salad isn't included in that count.) 

Using frozen salmon filets, fresh mushrooms and leeks, and some lemon juice,  this took less than 15 minutes to make, after the salmon was thawed and marinated.

Pan Seared Salmon with Mushrooms and Leeks

6 Salmon filets (about 6 oz. each)
1/2 cup lemon juice
2 tablespoons extra virgin olive oil
3 large organic leeks (these look like huge scallions or green onions) white and light green parts only sliced
3 cups sliced fresh mushrooms (basic mushrooms work fine, or shiitake)
2 tablespoons unsalted organic butter (grassfed)
Sea salt and cracked pepper

Thaw salmon filets, unless you are using fresh.   In a large flat bottom dish, lay salmon in a single layer and pour lemon juice over them, making sure to get juice on both sides of each filet.  Cover with plastic wrap and refrigerate for 1 hour.  On a large clean surface, lay filets out in a single layer.  Sprinkle with desired amount of sea salt and cracked pepper and rub with olive oil.  Repeat salt, pepper and olive oil on other side of salmon.  Heat a large skillet over medium-high heat for the salmon and another skillet over high heat with butter for the mushrooms and leeks.   Once the butter is nearly smoking, add mushrooms and leeks.  Cook these for 3-5 minutes, tossing occasionally, until they start to brown on the edges.  Add a few grinds of sea salt and pepper along the way.  While those are cooking, add salmon filets to the other skillet and cook for 2-3 minutes on each side.  (I had to do 2 filets at a time.) These will be done medium-well for thinner filets.  Place salmon on plate and top with mushroom and leek mixture.  I like my salmon with extra lemon, so I squeezed some more juice on it after cooking it.  I served this with a side of mixed greens topped with a homemade balsamic dressing.

Please feel free to share your feedback on this one and let me know if your kids ate it, and if they liked it.  Mine ate it and liked it, but I'm curious to find out if they're part of some strange minority or if these recipes are well received by other kids.


  1. We haven't tried it yet, but I know my kids will love it. They love everything! :-) -- Dee