|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 26g||33%|
|Saturated Fat 5g||27%|
|Total Carbohydrate 20g||7%|
|Dietary Fiber 3g||10%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This recipe is stupidly simple but very pretty and sophisticated. If mushrooms aren’t your family’s thing, you could do the same thing with spinach (sauté it for less time) or chopped broccoli or asparagus instead of the mushrooms. You can also use the more readily available button or cremini mushrooms instead.
Leeks can be very dirty so make sure to wash them thoroughly before you cook with them. They are easy enough to rinse off, but a little dirt can spoil a dish. The bacon and the parsley are both optional–not exactly something you might do on a weeknight. However, if you happen to have a few leftover pieces of cooked bacon in the fridge, and half a bunch of parsley, it's an easy addition. An extra step if you don’t have both lying around, but again, a fully discretionary one.
Also try Orange Hoisin Shrimp, if you like the citrus angle.
- 4 (6 to 8 ounce) fillets salmon with skin
- 1/2 cup fresh orange juice
- 1/4 cup olive oil
- Kosher or coarse salt
- Freshly ground pepper to taste
- 1 tablespoon olive oil
- 2 leeks, washed and chopped (white and light green parts only; about 2 cups)
- 1 teaspoon minced garlic
- 3 cups sliced shiitake mushrooms (about 8 ounces)
- 1 tablespoon butter
- Optional: 1 slice crisp cooked thick-cut bacon
- Optional: 2 tablespoons chopped parsley
Gather the ingredients.
In a shallow container combine the orange juice, olive oil, salt, and pepper. Add the salmon fillets, turn to coat with the marinade, then cover the container and marinate in the refrigerator for 2 to 6 hours.
Preheat the oven to 450 F.
Heat the oil in a large ovenproof skillet over medium heat. Add the leeks and sauté for about 6 minutes, until softened. Stir in mushrooms and garlic, season with salt and pepper, and sauté until the mushrooms have released their liquid, and it has evaporated, and the mushrooms have started to brown, 8 to 10 minutes. Turn the mushrooms into a bowl.
In the same skillet, heat the butter over high heat. Remove the fish from the marinade and pat dry with paper towels. Place the salmon skin side down in the pan and cook, without moving the salmon, for about 5 minutes until the bottom is crispy. Transfer the pan to the oven and roast for another 5 minutes, or until the salmon is done to your liking.
Serve the salmon sprinkled with bacon and parsley if desired. Serve the warm mushroom leek mixture on the side.