|
|
|
Grilled Salmon w/Corn, Shiitake Mushrooms & Spinach
Cummulative Rating
N/A
Servings
Makes 6 servings.
Difficulty
Medium |
Ingredients
2 sticks (12 ounces) cold unsalted butter, divided
2 cups thinly sliced red onion
1/2 pounds shiitake mushrooms, stems removed and reserved, caps quartered
2 medium tomatoes, coarsely chopped
5 garlic cloves, 4 thinly sliced, 1 left whole
1-1/2 teaspoons whole black peppercorns
1 bay leaf
2/3 cup balsamic vinegar
2/3 cup water
Salt and freshly ground black pepper
3 Tablespoons olive oil
1-1/2 pounds spinach, stemmed, washed & patted dry
5 cups fresh corn kernels (about 5 ears)
3 pound salmon filet
3 Tablespoons chives, finely chopped |
|
Directions
In a medium saucepan, melt 4 tablespoons butter; add onion, shiitake stems, tomato, sliced garlic, peppercorns and bay leaf. Cook over medium-low heat until vegetables are soft, about 15-20 minutes. Add balsamic vinegar and water; simmer until liquid is reduced slightly and is almost syrupy, about 6-8 minutes.
Reduce heat to low and whisk in
6 tablespoons chilled butter, 2-3 pieces at a time. When butter is entirely incorporated adjust seasonings to taste with salt and freshly ground black pepper.
Strain sauce through a fine mesh sieve, discarding solids. Keep sauce warm over low heat.
Spear remaining clove of garlic with a fork. In a large skillet, heat
2 tablespoons olive oil over high heat. When oil just starts to smoke, very carefully add spinach and stir with garlic clove-tipped fork until wilted. Season with salt and freshly ground black pepper. Drain.
Wipe skillet clean. Melt 3 tablespoons butter in skillet. Add shiitake mushroom caps and cook over medium heat until softened, about 3 minutes. Add corn kernels and continue to cook vegetables until tender, about 3-5 minutes. Adjust seasonings to taste with salt and freshly ground black pepper.
Transfer vegetables to a bowl and keep warm.
Prepare grill.
Season salmon filet generously with salt and freshly ground black pepper. Spray both sides of filet with olive oil.
Lay salmon on grill, skin-side up for about 5 minutes. Turn salmon over so skin-side is down and continue to grill, basting frequently with 3 tablespoons melted butter, for 5-10 minutes or until fish flakes easily with a fork.
Remove salmon from grill and tent with foil to keep warm.
Cut salmon filet into equal serving portions.
Mound spinach in center of 6 dinner plates and surround with corn and shiitake mixture. Set salmon on top of spinach and spoon balsamic sauce over fish. Garnish with chives. |
|
|
|
|
ADVERTISEMENT
Fish & Shellfish
All Categories
|
|
Glutenfreeda's Blog
Glutenfreeda on Twitter
Glutenfreeda on Facebook
RSS
