Sarah Brown
Salmon and mushrooms are a match made in heaven. The earthy, tender mushrooms complement the herby salmon fillets beautifully. This combination is not only delicious but also versatile. You can bake the salmon, steam it, or pan-sear it, and the mushrooms can be cooked in a variety of ways, such as sautéing, roasting, or grilling. The mushrooms can be served on the side or as a topping on the salmon, and the dish can be paired with a variety of sides, such as mashed potatoes, couscous, or sautéed spinach. The addition of garlic, butter, and herbs like thyme, rosemary, or sage further enhances the flavours of this dish. Whether you're a home cook or a gourmet chef, salmon with sautéed mushrooms is a winning choice for a weeknight dinner or a special occasion.
| Characteristics | Values |
|---|---|
| Taste | The dish has an earthiness that makes it go well with Merlot and Pinot Noir. |
| Preparation | The salmon is baked in an oven until it flakes and white bubbles of protein appear on the surface. The mushrooms are cooked in a pan with butter, garlic, salt, and pepper. |
| Ingredients | Salmon, mushrooms, butter, garlic, salt, pepper, olive oil, thyme, wine, shallots, fresh herbs. |
| Calories | 469 cal per serving |
| Nutritional Information | 34g fat, 6g net carbs, 33g protein |
| Presentation | The dish has a presentation that invites "oohs & ahhhs" at the table. |
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What You'll Learn
How to cook salmon with sauteed mushrooms
Sauteed mushrooms and salmon is a combination that works well and is a favourite for many. The earthiness of the mushrooms makes the dish go well with red wines such as Merlot and Pinot Noir. Here is a detailed recipe for a delicious salmon with sauteed mushrooms.
Ingredients:
- Salmon fillets (preferably with the same thickness throughout)
- Mushrooms
- Butter
- Olive oil
- Salt
- Pepper
- Garlic
- Wine (red wine is recommended for serving)
- Fresh herbs (such as thyme, dill, or parsley)
- Lemon (optional)
Instructions:
Preheat your oven to 300-350°F (150-180°C). Cover a baking sheet with foil and lightly oil the foil. Place the salmon fillets, skin-side down, on the baking sheet. Ensure that any small pin bones are removed. Sprinkle the flesh side generously with salt and pepper. You can also add some chopped fresh dill or other herbs on top.
Cooking the Mushrooms:
Wipe the mushrooms clean and cut them to your desired size. Heat a large, heavy frying pan over medium-high heat and add a tablespoon of olive oil. Once the oil is hot, add the mushrooms and cook for 3-4 minutes, stirring occasionally, until they start to soften and release their water. Add the garlic and cook for another 30 seconds to a minute. Stir in a tablespoon of butter at the end, and adjust salt and pepper to taste.
Cooking the Salmon:
Place the salmon in the preheated oven and bake for 10-20 minutes, depending on the size of the fillets. The salmon is done when it flakes easily with a fork and white bubbles of protein appear on the surface. Remove it from the oven and let it rest for a few minutes, loosely covered with foil. The salmon should be moist and have a dark orange colour inside.
Serving:
Salmon with sauteed mushrooms can be served with a variety of sides. You can serve the mushrooms on top of the salmon or on the side. Some side dish options include mashed potatoes with mushroom sauce, sauteed spinach or arugula, couscous, or pasta.
Enjoy your delicious and healthy meal!
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Wine pairings for salmon and sauteed mushrooms
Salmon and mushrooms is a delicious combination, and when sauteed mushrooms are added to salmon, it creates an earthy dish that goes well with Merlot and Pinot Noir.
Pinot Noir, with its earthy notes, pairs beautifully with mushrooms, and salmon is substantial enough to stand up to this red wine. A medium-bodied Merlot is also a good match for salmon and mushrooms, as it can complement the earthiness of the dish. The Northstar Merlot, for example, has a woodsy nose with hints of camphor, tart cranberry, cherry, and charcoal, resulting in a bold and complex wine that pairs well with salmon and mushrooms.
For those who prefer white wine, a Languedoc white from the Languedoc-Roussillon region in France could be a good option. These wines often have a crisp, dry, and fruity character that can complement the salmon and mushrooms nicely.
Additionally, a glass of sparkling wine or champagne could also be a pleasant choice to accompany the dish. The crispness and acidity of these wines can cut through the richness of the salmon and provide a refreshing contrast to the earthiness of the mushrooms.
When preparing salmon with sauteed mushrooms, it is recommended to cook the salmon in a skillet on medium-high heat, starting with the skin side down. For the mushrooms, sauteing them in butter with garlic, salt, and pepper enhances their flavour. The mushrooms can be served on top of the salmon or as a side dish, and they also make a delicious topping for mashed potatoes.
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How to prepare the mushrooms
To prepare mushrooms for sautéing, start by cleaning them with a damp towel or giving them a quick rinse and patting them dry. Cut bigger mushrooms into similarly-sized pieces, but not too thin as they will shrink during cooking.
Next, heat a medium to a large pan over medium-high heat and add butter and/or olive oil. When the pan is hot, add the mushrooms, leaving space between them. Cook the mushrooms for 3-5 minutes before turning them. If your pan is crowded, you may need to cook them longer. Keep the heat up to help the moisture evaporate and achieve a nice caramelization.
After a good sauté, you will notice bits of mushroom stuck to the bottom of the pan. This is full of flavor and can be infused back into the mushrooms by deglazing the pan. Simply add a splash of liquid—water, wine, stock, cream, or sherry—and stir until the liquid evaporates.
Finally, adjust the seasoning with salt and pepper to taste. You can also add herbs such as thyme, parsley, or rosemary, and other ingredients like garlic or shallots, for extra flavor.
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How long to cook the salmon
Sauteed mushrooms and salmon make a great combination. The mushrooms can be cooked in a pan with olive oil, salt, pepper, and garlic. They can be served on top of or on the side of the salmon.
Now, for the cooking time of the salmon, it depends on the cooking method, the thickness of the salmon, and your preference for doneness. Here are some common methods and their corresponding cooking times:
Baking in the Oven
Baking salmon in the oven is a popular method that results in moist and flaky fish. Preheat your oven to 350°F (180°C). The baking time depends on the thickness of the salmon fillet. For a large piece of salmon or a thick fillet, bake for about 20 to 25 minutes. For smaller or thinner fillets, 10 to 15 minutes may be sufficient. Check the salmon at the 10-minute mark to ensure it doesn't overcook. The salmon is done when it flakes easily with a fork and has a minimum internal temperature of 145°.
Pan-Frying
When pan-frying salmon, heat a skillet on medium-high heat and add oil. Cook the salmon for about 4 minutes on the skin side, then flip and cook for an additional 2 to 3 minutes on the flesh side. This method yields a moist salmon with a dark orange color inside.
Steaming in the Oven
Another method is to steam the salmon above a pan of water in a low oven at 300°F. This results in a very moist piece of fish. The cooking time will depend on the size of the fillets, typically ranging from 10 to 20 minutes. The salmon is done when it flakes easily and white bubbles of protein appear on the surface.
Regardless of the cooking method, it is important to note that salmon is best enjoyed the day it is cooked. However, leftovers can be stored in an airtight container in the refrigerator for up to two days.
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Other foods to serve with salmon and sauteed mushrooms
Sauteed mushrooms and salmon is a pairing that is loved by many. The mushrooms can be served on top of the salmon or on the side. The dish is often served with mashed potatoes, with the mushroom sauce poured on top. Some sauteed spinach or arugula on the side can round out the meal.
If you're looking for a lighter option, you can serve the salmon and mushrooms with couscous. For non-fish eaters, fettuccine primavera can be served as a main course or a side dish.
Salmon and sauteed mushrooms also go well with red wine. A Pinot Noir or a Merlot is a good choice to accompany this dish.
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Frequently asked questions
Some recipes that use salmon and mushrooms include garlic butter salmon and mushrooms, salmon with sautéed mushrooms, shallots, and fresh herbs, and salmon cake stuffed mushrooms.
Some side dishes that go well with salmon and mushrooms are mashed potatoes, sautéed spinach, couscous, and roasted broccoli and Brussels sprouts.
Salmon and mushrooms pair well with Merlot and Pinot Noir.
