A food that is worth always having in the freezer are the salmon fillets already clean and divided into portions. They thaw in a short time and they are the most versatile, healthy food to prepare lunch or dinner in less than half an hour. For example, with the built-in mushroom or mushroom garnish and a delicious express sauce.
On the original recipe that we have adapted use fungi called cremini, which are very similar to portobello mushrooms in small format. The type of mushroom is really indifferent, we just have to use the ones we like the most and have on hand. Without a doubt, an exquisite dish with wild mushrooms would come out when it is season.
We say that it is a recipe with five ingredients to show that you do not always have to complicate your life with endless lists. We do not count pantry basics -salt, pepper, olive oil-, and of course we can add all the extras that we want, such as a touch of spices or nuts.
Dry the salmon with kitchen paper, season and let it warm up a bit. Wash and dry the mushrooms; cut into quarters or laminate. Laminate the garlic, wash, dry and chop the herbs (if they are fresh).
Heat a good iron skillet over medium-high power, add a drizzle of olive oil and cook salmon round and round, pressing with the spatula, less than a minute on each side to mark it well. Remove to a plate.
Lower the heat to medium-low power and melt the butter with the garlic. Add the mushrooms, season, turn up the heat and add the herbs. Cook until reduced and caramelized, stirring a little. Make a hole in the salmon, put it back, lower the power and cover. Keep cooking until the fish is ready desired, and serve immediately.
With what to accompany salmon with mushrooms
This salmon recipe already has the garnish incorporated, but we can complete it with something more substantial such as cooked rice, couscous, quinoa or mashed potatoes. Although if we prefer it to be a lighter lunch or dinner, a simple green salad and, to scratch the plate, some good bread. We like grate a little lemon with Microplane just before serving, to give freshness and a touch of acidity to the whole.
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