Emma Wilson
Salmon and mushrooms is a delicious combination that can be prepared in a variety of ways. Mushrooms can be served on the side or on top of salmon, and they can be sautéed, grilled, or baked. Some popular mushroom varieties to pair with salmon include cremini, white button, and baby bella mushrooms. This dish can be served with a variety of sides, such as mashed potatoes, spinach, or arugula, and is often paired with red wine, such as Pinot Noir or Merlot, to complement the earthiness of the mushrooms.
| Characteristics | Values |
|---|---|
| Type of mushroom | Cremini, white button, baby bellas |
| Type of salmon | Atlantic salmon |
| Preparation method | Pan-seared, grilled, roasted, baked |
| Cooking time | 15 minutes, 30 minutes, 10-20 minutes, 35 minutes |
| Seasonings and ingredients | Garlic, butter, olive oil, salt, pepper, spinach, onions, shallots, fresh herbs, thyme, dill, lemon juice, wine |
| Side dishes | Mashed potatoes, couscous, pasta, broccoli, Brussel sprouts |
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What You'll Learn
Garlic butter salmon and mushrooms
Salmon and mushrooms is a classic combination that can be made in a variety of ways. One popular recipe is garlic butter salmon with mushrooms, which is not only delicious but also quick and easy to make, taking only about 15 minutes. This dish is low-carb and can be made in a single skillet, making it a convenient weeknight meal.
Ingredients
- Salmon fillets
- Salt and pepper
- Garlic
- Olive oil
- Butter
- Mushrooms (white button, baby bellas/cremini, or brown button)
- Spinach (optional)
- Onions (optional)
Method
- Season the salmon fillets with salt, pepper, and garlic.
- Heat olive oil in a skillet over medium-high heat.
- Add the salmon fillets, skin-side up, and sear for 3-4 minutes or until a crust forms.
- Set the par-cooked salmon aside on a plate.
- Melt butter in the same skillet over medium-high heat.
- Add mushrooms and onions (if using) and saute for about 3 minutes.
- Add the remaining garlic and cook for another 30 seconds to 1 minute.
- Stir in spinach (if using) and let it wilt.
- Return the salmon to the skillet, skin-side down, and cook for an additional 3-5 minutes, covered, until the salmon is cooked through.
- Serve immediately with a squeeze of lemon juice if desired.
Tips and Variations
- You can also add sliced shallots and fresh herbs like thyme to the mushroom mixture for extra flavour.
- For a creamy garlic butter salmon, add heavy cream, chicken broth, and Dijon mustard to the skillet along with the spinach. Sprinkle in some red pepper flakes or hot sauce for a spicy kick.
- This dish pairs well with mashed potatoes, rice, or a crisp green salad.
- To make it even healthier, steam some broccoli and Brussels sprouts to serve as a side dish.
- If you prefer your salmon without the skin, simply remove it after cooking.
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Pan-seared salmon with mushrooms
Ingredients
- Salmon fillets
- Mushrooms (e.g. white button, cremini, baby bella)
- Olive oil
- Butter
- Garlic
- Salt
- Pepper
- Spinach (optional)
- Onions (optional)
- Fresh herbs (optional)
Method
Firstly, pat the salmon fillets dry and season the flesh side with salt and pepper. Next, heat olive oil in a large skillet over medium-high heat. Place the salmon fillets, skin side down, and sear for around 7 minutes, or until a golden crust forms. Flip the salmon and sear the flesh side for around 4 minutes. Now, remove the skin and set the salmon aside.
In the same pan, sauté onions and garlic in butter until softened. Add the mushrooms and continue to stir until the mixture is simmering. If you'd like to include spinach, stir it in now and allow it to soften and wilt. Finally, add the salmon fillets back to the pan and spoon the sauce over them. Sprinkle with fresh herbs, if desired, and serve.
Tips
- If you're not a fan of salmon, this recipe is a great way to disguise the taste of the fish with the creamy mushroom sauce.
- For a more well-done salmon, leave it to cook for a few extra minutes after adding it back to the pan with the sauce.
- You can use a variety of mushrooms, such as white button, cremini, or baby bella mushrooms, depending on your preference.
- For a low-carb option, simply serve the salmon and mushrooms without the addition of spinach or onions.
- If you prefer not to eat the salmon skin, it's easier to remove after searing the skin side first.
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Roasted salmon with sauteed mushrooms
To make roasted salmon with sauteed mushrooms, you'll start by preheating your oven to 300-350°F (150°C). Cover a baking sheet with foil and lightly oil the foil. Place the salmon on the baking sheet, skin-side down, and season it with salt, pepper, and garlic. You can also sprinkle some chopped dill on top for extra flavour.
In a separate pan, melt some butter and add your choice of mushrooms. White button mushrooms, baby bellas (cremini), or oyster mushrooms are great options. Saute the mushrooms with garlic powder, salt, and pepper until they're cooked to your desired level of doneness. You can also add onions, spinach, or shallots to the mushrooms for extra flavour and texture.
Place the salmon in the oven and bake for 10-20 minutes, depending on the thickness of your fillets. You'll know it's ready when the fish flakes easily and white bubbles of protein appear on the surface. Remove the salmon from the oven and serve it with the sauteed mushrooms on top or on the side.
This roasted salmon with sauteed mushrooms dish is not only delicious but also visually appealing. It's sure to impress your family or guests with its "oohs and ahhs" factor!
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Salmon with sauteed mushrooms, shallots and fresh herbs
Salmon with sautéed mushrooms, shallots, and fresh herbs is a delicious and healthy meal that can be prepared in under 30 minutes. Here is a step-by-step guide to making this mouthwatering dish:
Ingredients:
- Salmon fillets
- Mushrooms (white button, baby bellas/cremini, or brown button mushrooms)
- Shallots
- Fresh herbs (thyme, rosemary, or sage)
- Garlic
- Olive oil
- Salt and pepper
- Wine (optional)
- Butter (optional)
- Lemon juice (optional)
Instructions:
Preheat your oven to 300°F. Cover a baking sheet with foil and lightly oil the foil. Place the salmon fillets on the baking sheet. Season the salmon generously with salt and pepper and, if desired, other herbs and spices of your choice. Bake the salmon in the oven for 10 to 20 minutes, depending on the size of the fillets. The salmon is ready when it flakes easily and white bubbles of protein appear on the surface.
While the salmon is baking, prepare your mushrooms. Heat a large, heavy frying pan over medium-high heat and add olive oil. Once the oil is hot, add the mushrooms and cook, stirring occasionally, until they begin to soften and sweat. Add the shallots, garlic, and herbs to the pan and continue cooking for another 1-2 minutes, stirring frequently. Add a splash of wine if desired and cook until it evaporates. Season the mushroom mixture with salt and pepper to taste.
Once the salmon is done, remove it from the oven and serve it with the sautéed mushrooms and shallots on the side or piled on top. For an extra touch of flavor, add a pat of butter and a squeeze of lemon juice to the salmon before serving.
Tips and Variations:
This recipe is very versatile and can be adapted to your taste preferences. You can use different types of mushrooms, such as white button, baby bella (cremini), or brown button mushrooms. If you don't have fresh herbs, you can use dried herbs, and if you prefer a stronger garlic flavor, you can add more garlic cloves. For a richer dish, you can leave the skin on the salmon, searing it first before baking, which also makes the cooking process easier.
Enjoy your delicious and healthy meal!
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Wine pairings for salmon and mushrooms
Salmon and mushrooms is a flavourful combination. The mushrooms can be cooked in butter and garlic, or sautéed with shallots and herbs. They can be served as a side dish or on top of the salmon. This combination can be paired with a variety of wines, depending on the preparation and flavours.
If you're preparing an Asian-style salmon dish, a full-bodied white wine is a good choice. A medium-dry sherry or a Sauvignon Blanc can also be served with salmon and mushrooms. For a salmon dish with creamy or buttery flavours, a medium-to-full-bodied white wine, such as Chardonnay, is a natural candidate. A crisp, fresh white wine, such as Gruner Veltliner, or a dry rosé, pairs surprisingly well with raw salmon, like sashimi. Sparkling wines, such as rosé Cava, are excellent choices for fried salmon, as their lively bubbles and acidity refresh the palate.
For those who enjoy red wine with salmon, an earthy, light-to-medium-bodied red wine can be a good pairing, especially with the earthiness of mushrooms. Pinot Noir is a classic choice for salmon, with its fruit-forward and juicy profile, bright acidity, and bright fruit flavours. The earthiness of Pinot Noir also works well with mushrooms. A medium-bodied Merlot is another option, especially if you appreciate the way it pairs with mushrooms. Zinfandel is a good match for blackened salmon, as its brambly, spicy fruit character bridges the gap between sweetness and heat.
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Frequently asked questions
You can make a garlic butter salmon and mushrooms dish. You can also make salmon with sautéed mushrooms, shallots and fresh herbs. Another option is to make salmon cake stuffed mushrooms.
Season the salmon with salt, pepper and garlic. Heat olive oil in a skillet over medium-high heat and add the salmon, searing for 3 minutes. Melt butter in the skillet, add mushrooms and onions and saute for 3 minutes. Add the garlic and cook for 30 seconds. Stir in spinach and place the salmon back in the skillet, cooking for 3-5 minutes.
Preheat the oven to 300ºF. Cover a baking sheet with foil and lightly oil it. Place the salmon on top. Season with salt and pepper. Fill a roasting pan with boiling water and place it on the oven floor. Bake the salmon for 10-20 minutes. Meanwhile, heat a large frying pan over medium-high heat and add olive oil. Add the mushrooms and cook until they begin to soften. Add the remaining oil, shallots, garlic, and herbs. Stir together, add salt and pepper, and cook for 1-2 minutes.
You can use white button mushrooms, baby bellas (cremini), or brown button mushrooms.
