Mushroom And Salmon: A Perfect Pairing?

Mushrooms and salmon are a delicious combination. This pairing is used in many recipes, including pan-seared salmon with mushrooms, salmon with sautéed mushrooms, and salmon with creamy mushroom and garlic sauce. Mushrooms can also be stuffed inside salmon cakes or served as a side dish. The earthiness of mushrooms complements the flavour of salmon, and the addition of garlic butter enhances the taste further. This combination is also versatile, as it can be prepared in a skillet, grilled, or baked in the oven.

Garlic butter salmon and mushrooms

This recipe is a quick and easy dish that combines the earthy flavours of mushrooms with the rich taste of garlic butter salmon. It's a low-carb meal that can be prepared in just 15 to 20 minutes, making it perfect for a busy weeknight schedule.

Ingredients:

• Salmon fillets (preferably with skin on)
• Butter (unsalted or salted)
• Garlic
• Olive oil
• Salt and pepper
• Spinach (optional)
• Mushrooms (white button or baby bella cremini)
• Onion (optional)
• Lemon (optional)
• Parsley (optional)

Cooking Instructions:

• Season the salmon fillets with salt and pepper. If you're using skin-on salmon, leave the skin side up for the first step.
• Heat olive oil in a skillet over medium-high heat.
• Sear the salmon for 3 to 5 minutes, until a crust forms on the flesh or the skin becomes crispy and golden brown.
• Set the par-cooked salmon aside on a plate.
• Melt butter in the same skillet over medium-high heat.
• Add sliced mushrooms and onions, and saute for about 3 minutes.
• Add the minced garlic and cook for another 30 seconds until fragrant.
• (Optional) Stir in spinach and let it wilt.
• Return the salmon fillets to the skillet, placing them skin-side down this time.
• Cook for an additional 3 to 5 minutes, with a lid on to speed up the process. The actual cook time will depend on the thickness of the salmon fillets.
• (Optional) Squeeze a little lemon juice over the salmon for a tangy touch.
• Garnish with parsley for added colour.

Tips and Variations:

• For a creamier sauce, add chicken broth, heavy cream, and Dijon mustard to the skillet after adding the garlic. Sprinkle in some fresh thyme for extra flavour.
• For a dairy-free option, use coconut cream instead of heavy cream and dairy-free butter.
• If you want a spicy kick, add a pinch of red pepper flakes or a dash of hot sauce to the sauce.
• This recipe pairs well with mashed potatoes, rice, or a crisp green salad.
• To make it a heartier meal, serve it with sides like steamed broccoli and Brussel sprouts.

Mushrooms and salmon make a delicious combination. The earthiness of mushrooms adds depth of flavour to the salmon, and they go well together in a variety of preparations, including pan-seared, grilled, or baked dishes.

So, feel free to experiment and enjoy the delicious flavours of garlic butter salmon and mushrooms!

Pan-seared salmon with creamy mushroom and garlic sauce

This is a simple, healthy, and delicious recipe that can be prepared in just over half an hour. It is a great option for a summer lunch or a light mid-week supper. The earthiness of the mushrooms and salmon makes it a perfect pairing with a glass of Merlot or Pinot Noir.

Ingredients:

• Salmon fillets (preferably wild Alaskan salmon or Atlantic salmon)
• Mushrooms (white button mushrooms, baby bellas/cremini mushrooms, or brown button mushrooms)
• Garlic
• Baby spinach
• Olive oil
• Salt and pepper
• Lemon juice (optional)
• Parsley (optional)
• Onion (optional)

Instructions:

• Start by heating olive oil in a large skillet over medium heat.
• Pat the salmon fillets dry and season the flesh side with salt and pepper.
• Place the salmon fillets, skin side up, in the skillet and sear for about 3 minutes.
• Flip the salmon and sear the flesh side for about 4 minutes, or until both sides are browned.
• Remove the salmon from the pan and set aside.
• In the same pan, add minced garlic and diced onions. Sauté for about 30 seconds to 1 minute.
• Add the sliced mushrooms and continue cooking for about 3 minutes.
• Season with salt and pepper, and add lemon juice if desired.
• Pour in white wine (or cooking wine/broth) and let it cook for a little over a minute.
• Stir in the baby spinach and cook until wilted.
• Return the salmon to the pan and simmer in the creamy mushroom and garlic sauce for a few minutes.
• Garnish with freshly chopped parsley and serve.

Tips:

• If you prefer, you can remove the salmon skin before cooking. However, searing the salmon with the skin on makes it easier to remove later and adds richness to the dish.
• For a more indulgent version, you can use butter instead of olive oil when sautéing the mushrooms and onions.
• This dish can be served alone or with a side of rice, quinoa, noodles, or additional vegetables.

Baked salmon with sautéed mushrooms, shallots, and herbs

Mushrooms and salmon is a classic combination, with the earthy, tender mushrooms providing the perfect base for herby salmon fillets. This recipe for baked salmon with sautéed mushrooms, shallots, and herbs is a delicious and simple dish that can be prepared in under an hour.

Ingredients:

• Salmon fillets
• Mushrooms (white button, baby bellas (cremini), or brown button mushrooms)
• Shallots
• Fresh herbs (such as thyme)
• Olive oil
• Salt and pepper
• Wine (optional)
• Butter (optional)
• Spinach (optional)

Method:

Preheat your oven to 350°F. Pat the salmon fillets dry with a paper towel, then season both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the salmon, skin-side up, and sear until golden brown, about 3-4 minutes. Transfer the salmon to a plate.

In the same skillet, melt butter and add the sliced mushrooms. Sauté for about 3 minutes, until they begin to soften and brown. Add the shallots, garlic, and herbs, stirring to combine. Cook for another 1-2 minutes, until fragrant and softened. If using wine, add it now and cook until it evaporates.

Place the salmon fillets on top of the mushroom mixture, skin-side down. Cover the skillet with a lid or foil and bake in the oven for about 10-20 minutes, depending on the thickness of the fillets. The salmon is ready when it flakes easily and white bubbles appear on the surface.

For a healthier option, you can skip the butter and cook the mushrooms and shallots in olive oil alone. You can also add some spinach to the skillet for the last few minutes of cooking, stirring it into the mushroom mixture.

This dish pairs well with mashed potatoes, couscous, or a simple green salad. Enjoy!

Salmon cake stuffed mushrooms

Salmon and mushrooms are a great combination, and salmon-stuffed mushrooms are a tasty, healthy, and simple dish to make. This recipe is for salmon cake stuffed mushrooms, a delicious and nutritious meal that can be served as an appetizer or a main course.

Ingredients

For this recipe, you will need:

• Salmon (fresh or leftover cooked salmon)
• Mushrooms (white, baby bella, or large portabella mushrooms)
• Cauliflower rice (or regular rice)
• Red bell pepper
• Fresh parsley
• Old bay seasoning
• Salt and pepper
• Olive oil
• Lemon wedges, for serving

Optional Ingredients:

• Cream cheese (regular or lower-fat)
• Egg
• Parmesan
• Panko
• Garlic powder
• Garlic
• Butter
• Spinach
• Onion

Method:

• Prepare the mushrooms by removing the stems. You can decide whether to remove the gills or not—it is recommended to keep them for white mushrooms but remove them for larger portabella mushrooms as they can be bitter.
• Make the filling by mixing the cooked salmon with the cauliflower rice, chopped bell pepper, parsley, old bay seasoning, salt, and pepper. You can also add cream cheese, egg, parmesan, panko, and garlic powder for extra flavor and creaminess.
• Toss the mushrooms with olive oil and arrange them in a baking dish, open side up.
• Fill each mushroom cavity with the salmon mixture, forming a small dome.
• Bake at 400 degrees Fahrenheit for 15-20 minutes, or until the mushrooms are soft and the filling is hot.
• Transfer the mushrooms to a serving dish and garnish with fresh parsley. Serve with lemon wedges.

Tips and Variations:

• You can bake or roast the salmon ahead of time and shred it, or use leftover cooked salmon.
• For a more complex flavor, try roasting the salmon with a Mediterranean twist.
• If you want a creamier filling, add some cream cheese or a lower-fat alternative.
• For an extra kick of flavor, add some Sriracha to the bottom of each mushroom before filling.
• To make it a more well-rounded meal, serve with sautéed spinach, mashed potatoes, or grilled vegetables on the side.

Grilled salmon with mushrooms

Ingredients:

• Salmon fillet
• Butter
• Shallot
• Mushrooms
• Wine
• Cream
• Tarragon or thyme
• Pepper
• Olive oil
• Salt (optional)
• Garlic powder (optional)

Steps:

First, make the mushroom sauce. Melt butter in a skillet over medium heat. Sauté the shallot until it begins to soften, which should take about 5 minutes. Stir in the mushrooms and cook for about 4 minutes until they begin to sweat. Add the wine and cook until the mushrooms are reduced by half, which should take about another 5 minutes. Turn off the heat and stir in the cream. Add the tarragon or thyme, and pepper to taste. Cover the sauce and keep it warm while you grill the salmon.

Preheat a grill to medium-high. Brush the salmon fillet with olive oil and place the salmon on the grill, skin side down. Grill the salmon for about 8 minutes on the non-skin side and then turn it over and grill the skin side for about 6 minutes. You can also grill mushroom slices for about 4 minutes per side.

This dish can be served with rice pilaf, sautéed spinach, farro grain tossed with onions, mashed potatoes, or sliced cucumber and cherry tomatoes tossed in a balsamic vinaigrette.

Variations:

You can also make a garlic butter salmon and mushrooms skillet. For this recipe, melt butter in a skillet over medium-high heat and add mushrooms and onions. Saute for about 3 minutes and then add garlic. Cook for another 30 seconds and stir in spinach. Put the salmon in the skillet, skin side down, and cook for about 3 to 5 minutes. Season with salt and pepper as desired.

Another variation is to stuff the mushrooms with salmon cake. You can also use salmon and mushrooms to make garlic butter salmon, salmon risotto, or garlic mushrooms as a side dish.

Frequently asked questions