Quick and easy. Cooking the salmon on one side over a higher heat creates an incredibly crispy coating to the salmon with or without the skin. In this recipe a flavorful mushroom broth is quickly made. Any kind of mushrooms can be used but if you can find them try Enoki straw mushrooms for a unique treat.
YIELD
4 servingsPREP
5 minCOOK
10 minREADY
15 minIngredients
Directions
In medium saucepan heat one teaspoon of oil. Sauté the garlic white, shiitake and enoki mushrooms for about 4 minutes.
Add the chicken broth and thyme.
Bring to a boil; reduce heat to low and simmer 5 minutes.
Meanwhile, heat a large nonstick skillet over medium-high.
Add oil and heat until very hot.
Sprinkle salmon with salt, place in skillet, skin-side down.
Invert another large skillet over salmon and cook 6 minutes.
Do not turn salmon.
To serve, place salmon on dinner plates, skin-side up.
Serve with equal amounts of mushrooms and broth.
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