Seared Salmon With Sweet Corn Shiitakes And Spinach Recipes

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SAUTEED SALMON WITH SWEET CORN



Sauteed Salmon With Sweet Corn image

Provided by Bryan Miller

Categories     dinner, weekday, main course

Time 50m

Yield 4 servings

Number Of Ingredients 10

1 clove garlic, peeled
3 tablespoons olive oil
4 cups tightly packed spinach leaves, washed and dried
Salt and freshly ground pepper to taste
4 tablespoons unsalted butter
8 shiitake mushrooms, stemmed (halved or quartered if large)
2 cups fresh sweet corn
4 skinless salmon fillets (3 to 4 ounces each)
3 tablespoons finely diced chives
Balsamic vinegar sauce (see recipe)

Steps:

  • Remove the stems from the mushrooms, and reserve them from the sauce. If the mushrooms are large, halve or quarter them.
  • 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.
  • 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.
  • 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.
  • Place a salmon fillet atop the spinach on each plate. Spoon the sauce over the salmon, garnish with chives, and serve immediately.

Nutrition Facts : @context http, Calories 490, UnsaturatedFat 20 grams, Carbohydrate 19 grams, Fat 36 grams, Fiber 4 grams, Protein 25 grams, SaturatedFat 12 grams, Sodium 665 milligrams, Sugar 6 grams, TransFat 0 grams

SEARED ATLANTIC SALMON FILLETS



Seared Atlantic Salmon Fillets image

Provided by Food Network

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 24

Four 6-ounce salmon fillets
1/4 teaspoon ground white pepper
1/2 teaspoon kosher salt
2 teaspoons vegetable oil
Sauteed Spinach with Shiitakes and Shallots, recipe follows
Sweet Corn Coconut Sauce with Asian Aromatics, recipe follows
2 lemongrass stalks, white parts only, minced
2 kaffir lime leaves, veins removed and minced
1 ounce vegetable oil
3 tablespoons minced shallots
2 cups fresh white corn kernels, cobs reserved, plus 1 cup fresh corn kernels
3 cups unsweetened coconut milk
2 lemongrass stalks, white parts reserved for presentation, stalks bruised with back of a knife
1 inch fresh galangal, peeled and sliced into coins
2 kaffir lime leaves, bruised
1/4 teaspoon ground white pepper
2 tablespoons nam pla (fish sauce)
1 gallon water
3 tablespoons kosher salt
2 pounds fresh spinach, stems removed
2 tablespoons unsalted butter, melted
4 tablespoons minced shallots
8 ounces shiitakes, stemmed and sliced
Freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat a large non-stick saute pan until hot. While the pan is heating, season the salmon fillets with the salt and white pepper. Pour the oil into the pan and warm oil for 15 seconds. Place the salmon fillets, flesh side down, into the saute pan. Using a low flame, saute the fish for about 2 1/2 minutes. Place the pan in the oven and roast for 6 to 7 minutes. The salmon should be medium rare. When serving, turn the salmon fillets over to expose the nicely browned side.
  • Place spinach mixture in a mold on a plate. Place salmon on the top. Pour the sauce around the fish. Garnish with minced lemongrass and lime leaves.
  • Using a low flame, heat a stainless steel saucepan. Warm the oil in the pan for 15 seconds. Add the minced shallots and sweat for 30 seconds. Next, add 2 cups of the white corn kernels. Add the coconut milk, reserved corn cobs, bruised lemon grass stalks, galangal, and 2 bruised or crinkled kaffir lime leaves, and white pepper. Simmer the mixture for about 7 to 10 minutes, not letting it reduce very much.
  • Remove from the heat and add the nam pla. Let the mixture rest to absorb all the aromatic flavors for 30 minutes. Take the corncobs, lemongrass, galangal, and kaffir lime leaves out of the saucepan and throw them away. Puree the mixture until smooth.
  • Heat sauce in a stainless pan. Add the remaining corn to the pan.
  • Bring the water to a boil in a large pot. When the water comes to a boil, add salt. In a large bowl add some ice and water to create a water bath.
  • Add the spinach to the boiling water and cook for 1 minute. Drain the spinach. Place in the ice bath to cool. Drain spinach and squeeze very dry.
  • Add butter to a saute pan and heat. Add shallots and cook for 1 minute. Add mushrooms and saute until the release their liquid, about 5 minutes. Add spinach and saute until heated through. Season with salt and pepper.

SEARED SALMON WITH SWEET CORN, SHIITAKES AND SPINACH



Seared Salmon With Sweet Corn, Shiitakes and Spinach image

Make and share this Seared Salmon With Sweet Corn, Shiitakes and Spinach recipe from Food.com.

Provided by dicentra

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 15

3/4 cup unsalted butter
1 cup thinly sliced red onion
1/4 lb shiitake mushroom (stems removed and reserved, caps quartered)
1 medium tomatoes, coarsely chopped
3 garlic cloves (2 thinly sliced, 1 whole)
1 teaspoon whole black peppercorn
1 bay leaf
1/3 cup balsamic vinegar
1/3 cup water
salt & freshly ground black pepper
3 tablespoons olive oil
1 lb fresh spinach (stemmed, washed and patted dry)
2 cups fresh corn kernels
1 lb center-cut salmon fillet, sliced crosswise into 6 strips
3 tablespoons finely chopped chives

Steps:

  • Cut 6 tablespoons of the butter into 1/2 -inch dice and chill.
  • In a medium saucepan, melt 2 tablespoons of the remaining butter. Add the onion, shiitake stems, tomato, sliced garlic, peppercorns and bay leaf and cook over moderately low heat until the vegetables are soft but not browned, about 12 minutes.
  • Add the balsamic vinegar and water and cook over moderately high heat, stirring occasionally, until the liquid is almost syrupy, about 4 minutes.
  • Reduce the heat to low and whisk in the 6 tablespoons of chilled diced butter, 2 to 3 pieces at a time. When all the butter has been added, season the sauce with salt and pepper.
  • Strain the sauce through a very fine sieve into a saucepan and keep warm; discard the solids.
  • Spear the whole garlic clove securely with a dinner fork. In a large skillet, heat 2 tablespoons of the olive oil over high heat until just beginning to smoke.
  • Very carefully add the spinach and stir with the garlic clove-tipped fork until wilted. Season with salt and pepper and drain.
  • Wipe the skillet clean and add 3 tablespoons of the butter. Add the shiitake caps and cook over moderate heat, stirring, until softened, about 3 minutes.
  • Stir in the corn and cook until tender, about 3 minutes. Season with salt and pepper and transfer to a bowl; keep warm.
  • In the same skillet, melt the remaining 1 tablespoon of butter in the remaining 1 tablespoon of oil over high heat.
  • Season the salmon with salt and pepper and sear the pieces in the hot pan, turning once, until browned but barely cooked through, about 3 minutes per side.
  • Mound the spinach in the center of 6 plates and surround with the corn and shiitakes.
  • Set the salmon on the spinach and spoon the balsamic sauce on top. Garnish with the chives and serve.

Nutrition Facts : Calories 454.3, Fat 34.2, SaturatedFat 16.4, Cholesterol 95.9, Sodium 134.9, Carbohydrate 19.4, Fiber 3.9, Sugar 7.6, Protein 20.6

SEARED SALMON ON BABY SPINACH



Seared Salmon on Baby Spinach image

Categories     Milk/Cream     Fish     Leafy Green     Low Carb     Quick & Easy     Salmon     Spinach     White Wine     Spring     Tarragon     Bon Appétit

Yield Serves 2; can be doubled

Number Of Ingredients 7

2 7-ounce skinless salmon fillets
2 tablespoons (1/4 stick) butter
3 large shallots, sliced
1 1/2 tablespoons chopped fresh tarragon
3 ounces baby spinach leaves
1/3 cup dry white wine
1/4 cup whipping cream

Steps:

  • Sprinkle salmon with salt and pepper. Melt 1 tablespoon butter in medium skillet over medium-high heat. Add salmon; sauté until just opaque in center, about 4 minutes per side. Transfer to plate.
  • Melt 1/2 tablespoon butter in same skillet. Add half of shallots and half of tarragon; sauté 30 seconds. Increase heat to high; add half of spinach and toss 30 seconds. Add remaining spinach; toss until wilted. Divide between plates.
  • Melt remaining 1/2 tablespoon butter in same skillet over medium-high heat. Add remaining shallots and tarragon; sauté 30 seconds. Add wine and cream and boil until sauce is thick enough to coat spoon, about 3 minutes. Season with salt and pepper. Return salmon to skillet; simmer 1 minute. Arrange salmon with sauce atop spinach.

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