Seared Salmon with Summer Vegetables
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This seared salmon with summer vegetables is a fresh, flavorful dinner that’s perfect for warm nights and was named one of F&W's best recipes ever in 2018. Tender salmon fillets are paired with buttery corn, earthy mushrooms, and garlicky spinach, then drizzled with a rich balsamic sauce for an elegant, light meal.
Yield
6
Time
1 hour
Ingredients
3/4 cup unsalted butter (6 ounces), divided
1 cup thinly sliced red onion
3 garlic cloves (2 thinly sliced and 1 whole), divided
1/4 pound shiitake mushrooms, stems removed and reserved, caps quartered, divided
1 medium-size ripe tomato, coarsely chopped
1 teaspoon whole black peppercorns
1 bay leaf
1/3 cup balsamic vinegar
1/3 cup water
Salt
Freshly ground black pepper
3 tablespoons olive oil, divided
1 pound fresh spinach
2 cups fresh corn kernels
1 (1-pound) center-cut salmon fillet, sliced crosswise into 6 strips
3 tablespoons finely chopped chives
Instructions
Step 1
Cut 6 tablespoons butter into 1/2-inch cubes and refrigerate until ready to use. Melt 2 tablespoons butter in a medium nonreactive saucepan over medium-low. Add onion, sliced garlic, shiitake stems, tomato, black peppercorns, and bay leaf; cook until vegetables are soft but not brown, about 12 minutes. Add balsamic vinegar and 1/3 cup water, increase heat to medium-high, and cook, stirring occasionally, until mixture is syrupy, about 4 minutes.
Step 2
Reduce heat to low and add cubed butter, 2 to 3 pieces at a time, whisking thoroughly between additions. Season sauce with salt and pepper to taste. Pour sauce through a fine wire-mesh strainer into a bowl; discard solids. Keep sauce warm over a double boiler.
Step 3
Spear whole garlic clove with a dinner fork. Heat 2 tablespoons olive oil in a large skillet over high until just beginning to smoke. Add spinach; cook, stirring using fork with garlic clove, until spinach is wilted. Season with salt and pepper to taste; transfer to a colander to drain. Discard garlic clove.
Step 4
Wipe skillet clean with paper towels. Reduce heat to medium and add 3 tablespoons butter. Add shiitake caps and cook, stirring, until softened, about 3 minutes. Stir in corn kernels; cook until completely heated through, about 3 minutes. Season with salt and pepper to taste. Transfer to a bowl and keep warm.
Step 5
Increase heat to high and add remaining 1 tablespoon butter and remaining 1 tablespoon olive oil to skillet. Season salmon strips with salt and pepper to taste. Add fish to skillet and cook until browned but barely cooked through, about 3 minutes per side.
Step 6
Divide spinach among 6 plates; surround with corn and shiitakes. Place a salmon strip on top of spinach and spoon vinegar sauce on fish. Garnish with a sprinkling of chives; serve immediately.
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