The simple seasoning of this dish let the main ingredients shine through. The recipe makes enough to serve one, but can easily be adjusted for a family.
Crispy Sautéed Salmon
- 4-6 oz salmon
- 1 clove garlic minced
- 6 tsp extra virgin olive oil
- 1 cup crimini mushrooms sliced
- ½ bunch asparagus
- salt to taste
- pepper to taste
- Pat the salmon dry with a paper towel. This will prevent the salmon from steaming and allow it to get crispy. Season with salt and pepper on both sides. Trim 1-2" off the tough ends of the asparagus.
- Add 2 teaspoons of olive oil to a hot pan. As soon as the oil is hot add the salmon to the pan. After three minutes flip the salmon to the other side. Cook for another three minutes. Cooking time will depend on the thickness of your salmon. Do not be afraid to cut into the thickest part of your salmon to check the color. When the salmon flakes easily with a fork it is done. If you have a thermometer stick it into the thickest part of the salmon, when the salmon reaches 145° the salmon is done.
- In another pan on medium heat add 2 teaspoons of olive oil. When the pan is hot add the mushrooms. After about 3 minutes of cooking add a pinch of salt. Cook for another 2 minutes, then set the mushrooms aside.
- Into a pot add enough water to fully cover the asparagus, along with a teaspoon of salt. Bring the water to a boil. Add the asparagus and cook for about one minute. Simultaneously heat a satué pan on high heat. Transfer the asparagus from the pot into the hot pan. For 30 seconds continue moving the asparagus around the pan to allow all the water to evaporate off the asparagus. Once the asparagus stops steaming, add 2 teaspoons of olive oil to the pan and season with salt and pepper. Turn off the pan and add in the garlic. This will ensure that the garlic does not burn, but will still cook slightly as the pan begins to cool off. Plate and enjoy!