lemony mushrooms and salmon
This recipe indicates that my transformation to someone who genuinely likes mushrooms is complete. Shocking, I know.
Also, this is the kind of recipe I generally stay away from -- lots of steps, lots of components, two separate sauces -- but it's actually not a) super-messy and requiring many dishes to wash; b) very time-consuming; or c) fussy. This is all very simple and whole-food-ish. I'd recommend reading the original recipe the whole way through first, just to get an idea of what you're going to do, and then come back here and just follow the steps.
And skip the gastrique, if you must, but definitely do NOT skip the garlic aioli; it's the best part.
First make the aioli. With an immersion blender, puree:
1 clove of garlic, peeled and roughly chopped
1 whole egg–the fresher and organic-er the better
½ tsp salt
2 spins of the pepper mill
juice of ½ lemon
With the blender still going, start drizzling in olive oil, very slowly, until things start to emulsify -- it took me about a minute. Keep going until you have creamy deliciousness the texture of mayo.
Start the mushrooms:
1 pint baby bella or cremini mushrooms
1 pint shitake or oyster mushrooms
1 clove garlic
2 tbsp olive oil
1 tbsp butter [I used my BFF Earth Balance, of course]
Juice of ½ lemon
¼ cup finely chopped flat-leaf parsley
S & P
Wipe down the mushrooms with a damp cloth and discard any hard stems. Heat the olive oil and saute for about five minutes, then add the garlic for the last minute. Dump out into a bowl and stir in the rest of the ingredients (while still hot so the butter melts).
Preheat your broiler.
Slice a few pieces of fresh bread for broiling later and spray lightly with olive oil.
Line a cookie sheet with aluminum foil and place X number of 6 oz. salmon filets on it. Spray with olive oil and S&P (and Old Bay, if you're Jared) and place under the broiler. Cook until sides are golden and center is done. Ours took about 8 minutes.
To make the gastrique, simmer...
1/3 c. balsamic vinegar
The zest and juice of 1 orange [I used a lemon]
1 tsp sugar
... for about 5 minutes until it reduces.
Heat a bit of olive oil in the same pan you made the mushrooms and saute 1 clove of minced garlic. When it starts to smell good, add a bag of baby spinach (rinsed and dried) and salt and pepper and cook until wilted.
Toast the bread in the broiler for a few minutes.
Drizzle the gastrique on the salmon, spread the aioli on the bread, and pile everything all together and eat it. YUM.
Also, this is the kind of recipe I generally stay away from -- lots of steps, lots of components, two separate sauces -- but it's actually not a) super-messy and requiring many dishes to wash; b) very time-consuming; or c) fussy. This is all very simple and whole-food-ish. I'd recommend reading the original recipe the whole way through first, just to get an idea of what you're going to do, and then come back here and just follow the steps.
And skip the gastrique, if you must, but definitely do NOT skip the garlic aioli; it's the best part.
First make the aioli. With an immersion blender, puree:
1 clove of garlic, peeled and roughly chopped
1 whole egg–the fresher and organic-er the better
½ tsp salt
2 spins of the pepper mill
juice of ½ lemon
With the blender still going, start drizzling in olive oil, very slowly, until things start to emulsify -- it took me about a minute. Keep going until you have creamy deliciousness the texture of mayo.
Start the mushrooms:
1 pint baby bella or cremini mushrooms
1 pint shitake or oyster mushrooms
1 clove garlic
2 tbsp olive oil
1 tbsp butter [I used my BFF Earth Balance, of course]
Juice of ½ lemon
¼ cup finely chopped flat-leaf parsley
S & P
Wipe down the mushrooms with a damp cloth and discard any hard stems. Heat the olive oil and saute for about five minutes, then add the garlic for the last minute. Dump out into a bowl and stir in the rest of the ingredients (while still hot so the butter melts).
Preheat your broiler.
Slice a few pieces of fresh bread for broiling later and spray lightly with olive oil.
Line a cookie sheet with aluminum foil and place X number of 6 oz. salmon filets on it. Spray with olive oil and S&P (and Old Bay, if you're Jared) and place under the broiler. Cook until sides are golden and center is done. Ours took about 8 minutes.
To make the gastrique, simmer...
1/3 c. balsamic vinegar
The zest and juice of 1 orange [I used a lemon]
1 tsp sugar
... for about 5 minutes until it reduces.
Heat a bit of olive oil in the same pan you made the mushrooms and saute 1 clove of minced garlic. When it starts to smell good, add a bag of baby spinach (rinsed and dried) and salt and pepper and cook until wilted.
Toast the bread in the broiler for a few minutes.
Drizzle the gastrique on the salmon, spread the aioli on the bread, and pile everything all together and eat it. YUM.
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