Seared Salmon with Wild Mushrooms and Beans
40min
60min
4 to 6
Main Course
American
While any wild mushroom would be delicious here, foraged mushrooms, like chanterelles, black trumpet, hedgehog, chicken of the woods, lobster, or maitake indelibly tie this recipe to its location. See Pro Tips for suggested ingredient substitutions.
Photo courtesy of Mad Agriculture
Ingredients
- 4 (6-ounce) king salmon fillets, pin bones removed
- Sea salt and freshly ground black pepper
- 6 tablespoons extra virgin olive oil, plus more for drizzling
- ½ pound fresh wild mushrooms, trimmed and cut into bite-size pieces
- 1 large carrot, peeled and cut into ¼-inch cubes
- 1½ cups thinly sliced leek, white and pale green parts, washed well or chopped onion
- 2 garlic cloves, thinly sliced
- 1 ½ teaspoons chopped fresh rosemary
- ½ teaspoon crushed red pepper, or to taste
- Two (15-ounce) cans white beans such as cannellini beans with their liquid
- 1 cup chicken broth, vegetable broth, or seafood stock
- 1 tablespoon unsalted butter
- 5 ounces baby spinach, coarsely chopped
Directions
Prep the Salmon and Sauté the Aromatics
Season the salmon with salt and pepper and set aside.
In a large, shallow Dutch oven or skillet, heat 2 tablespoons oil over medium heat until shimmering. Add the mushrooms, season lightly with salt and pepper, and cook, stirring occasionally, until tender, 5 to 7 minutes. Transfer to a bowl. Heat 2 tablespoons oil in the same pan over medium heat until shimmering. Add the carrot and leek, then season lightly with salt. Cook, stirring occasionally, until just softened, about 5 minutes. Stir in the garlic, rosemary, and pepper flakes, and cook, stirring, until fragrant but not browned, about 1 minute.
Make the Stew
Add the reserved mushrooms, the beans, their liquid, and the broth, then season lightly with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until the vegetables are tender and the liquid is slightly reduced, 10 to 15 minutes
Sear the Salmon
Meanwhile, in a large skillet, heat the remaining 2 tablespoons oil over medium-high heat until shimmering. Pat the salmon dry with paper towels and add it to the skillet, skin side down. Press the salmon gently with a spatula for 30 seconds so it lays flat. Add the butter to the skillet. Remove the spatula and cook until the salmon is nearly done, 5 to 8 minutes depending on the thickness of the fillet, spooning the melted butter over top. Carefully flip the salmon and cook for about 30 seconds to lightly cook the surface.
Finish and Serve
Using the back of a spoon, coarsely mash ¼ of the beans. Stir the spinach into the bean mixture and cook just until wilted. Add a few tablespoons of water to loosen the stew if necessary. Divide the beans between shallow bowls and top with the salmon. Spoon some of the butter in the skillet overtop if desired. Drizzle with olive oil and serve with crusty bread.
Pro tips
Ingredient Subs
If foraged mushrooms are hard to come by, fresh oyster, shiitake, or cremini from the super market are a fine alternative. If using dried mushrooms, rehydrate 2 ounces of mushrooms in 2 cups of boiling water until softened. Drain and use as you would fresh mushrooms.
Pair it Up
The hearty flavors and textures of this dish are perfectly suited to light-bodied red wines like pinot noir, gamay, or grenache.
Change it Up
For an even heartier next day transformation, turn this simple dish into a chowder. Add a touch of cream or cream cheese and a bit more broth to the beans and stir in flaked salmon.
Level It Up
For an elegant, luxurious upgrade, stir in a few tablespoons of crème fraîche just before serving.
Grace Parisi
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.
