I made this the other night and it was incredible. I will make this one again.

Pan-Seared Salmon with Shiitake Cream Sauce

4 salmon steaks, skin on
2 tablespoons vegetable oil (not canola because all US and Canadian canola oil is from genetically engineered rape seed, unless you get organic)

3 tablespoons salted butter
1/3 cup sliced spring onions, including greens
1/4 cup dried cilantro (fresh would be better, but dried works fine and is a lot easier to get)
2 tablespoons finely chopped fresh ginger
4 garlic cloves, chopped
8 ounces fresh sliced shiitake mushrooms
6 tablespoons soy sauce
1 1/2 cups half and half
3 tablespoons fresh lime juice

For this recipe, I get the sauce almost completed before cooking the salmon.

I know the skin is uneven, but it is all crispy and tasty!

Melt butter in a cast iron frying pan over medium heat. Add the green onion, cilantro, ginger, and chopped garlic and scute about one minute, stirring frequently. Add the mushrooms and soy sauce and simmer another minute. Add the half and half, stir well, lower heat, and simmer gently for 5 minutes. Reduce heat to very low just to keep sauce warm.

For the salmon, sprinkle each side with salt and pepper. Heat oil in a cast iron skillet over medium high heat until hot. Place salmon skin side down in skillet. Cook until skin is nice and crispy, 2-3 minutes. Turn and finish cooking to desired doneness. I like medium rare. If you have uneven thickness in your salmon steaks, lift the thin side up with a spatula after done to allow the thick area to get properly done without overcooking the thin part.

To finish sauce, stir in the lime juice and ensure it is still hot. Spoon some sauce on the plate and place the salmon on to.

Enjoy. I also served sweet potato fries with this and will post that recipe separately.

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1 Comment on Pan Seared Salmon with Shiitake Cream Sauce

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