Seared Salmon with Mushroom-Shallot Sauce
- Makes: 4 servings
- Serving Size: 1 salmon fillet and about 2 tablespoons sauce
- Carb Grams Per Serving: 2
fresh or frozen skinless salmon fillets
ground black pepper
sliced cremini or button mushrooms
shallot, finely chopped
dry white wine or reduced-sodium chicken broth
snipped fresh thyme or 1/2 teaspoon dried thyme
- Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Sprinkle with pepper and salt. Measure thickness of fillets. In a large nonstick skillet, cook salmon in hot oil over medium heat for 4 to 6 minutes per 1/2-inch thickness or until salmon flakes easily when tested with a fork, carefully turning once halfway through cooking. Remove from skillet and keep warm.
- Add mushrooms and shallot to the same skillet. Cook for 3 to 5 minutes over medium heat or until tender, stirring occasionally. Remove from heat and carefully add wine, mustard, and thyme. Cook and stir for 1 to 2 minutes or until well combined and heated through.
- Place salmon on serving plates and top with mushroom sauce. Serve with Roasted Potatoes and Leeks and Roasted Asparagus.
- Sides: Roasted Potatoes and Leeks
- Sides: Roasted Asparagus
Nutrition Facts Per Serving:Servings Per Recipe: 4
PER SERVING: 285 cal., 18 g total fat (4 g sat. fat), 62 mg chol., 232 mg sodium, 2 g carb. (1 g sugars), 24 g pro.