Pan-Seared Salmon with Spinach and Shitake Mushrooms

A few weeks ago our CSA shipment contained a ginormous bag of spinach and some local shitake mushrooms. I was tempted to make a big omelet until I found this recipe on the Fine Cooking website.

It came together quickly and even yet - only made use of one pan. In my books this makes it the perfect week-night meal. Don't get fooled though - the taste and presentation makes it elegant enough to serve to company, or as a special holiday meal.

One word of advice - the recipe calls for 1/4 cup heavy cream (whipping cream). You might be temtped to go low fat. Don't bother making it then. Low-fat cream curdles when used in cooking as the heat just breaks apart the limited fat content. A low-fat Greek yoghurt might be able to stand up to the heat but low-fat cream would not.

Pan-Seared Salmon with Spinach and Shiitake

3-1/2 Tbs. extra-virgin olive oil
2 medium shallots, finely chopped
1/2 lb. shiitake mushrooms, stemmed and sliced 1/4 inch thick
1/4 cup heavy cream
1 tsp. chopped fresh thyme
Kosher salt and freshly ground black pepper
2 cups lightly packed baby spinach leaves
4 6-oz. boneless, skin-on salmon fillets
3 Tbs. fresh lemon juice

Heat 2 Tbs. of the oil in a 12-inch nonstick skillet over medium-high heat. Add the shallots and cook, stirring often, until golden brown, about 2 minutes. Add the mushrooms and cook, stirring occasionally, until softened, 3 to 4 minutes. Stir in the cream, thyme, 1 tsp. salt, and 1/8 tsp. pepper. Reduce the heat to medium and cook, stirring often, until thickened, 1 to 2 minutes. Remove the skillet from the heat and stir in the spinach until wilted. Transfer to a bowl and cover with foil to keep warm. Clean the skillet and return it to the stove.

Heat the remaining 1-1/2 Tbs. oil in the skillet over medium heat. Season the salmon fillets all over with 1 tsp. salt and 1/4 tsp. pepper. Arrange the salmon in the skillet skin side up in a single layer and cook, turning once, until golden brown and just cooked through, 7 to 9 minutes total. Transfer the salmon to a large plate.

Mix the lemon juice with 1 Tbs. water, add to the skillet, and cook, scraping up any browned bits, until just thickened, about 30 seconds. Drizzle the pan juices over the salmon and serve with the warm shiitake mixture.