2 Wild King salmon fillets (6 oz each), skin-on
1 tbsp olive oil
1 tsp Dijon mustard (optional, for subtle tang)
Salt and freshly cracked black pepper
1 tbsp olive oil + 1 tbsp unsalted butter
1½ cups mixed mushrooms (shiitake, cremini, oyster), sliced
1 garlic clove, finely minced
1 tsp fresh thyme leaves (or ½ tsp dried)
Salt and pepper to taste
Splash of dry white wine (optional)
¼ cup toasted hazelnuts, roughly chopped
Zest of ½ lemon
Chopped parsley or micro greens for garnish (optional)
Optional Greens (for serving):
2 cups baby spinach or chopped kale
1 tsp olive oil
Pinch of salt and pepper
Toast the Hazelnuts: Preheat oven to 350°F (175°C). Spread hazelnuts on a baking sheet and toast for 8–10 minutes until fragrant. Cool slightly, then chop roughly.
Cook the Mushrooms: Heat olive oil and butter in a skillet over medium heat. Add mushrooms and cook undisturbed for 2–3 minutes to encourage browning. Stir and add garlic, thyme, salt, and pepper. Deglaze with a splash of white wine if desired. Cook until tender and golden. Set aside and keep warm.
(Optional) Wilt the Greens: In a separate pan, heat olive oil over medium. Add spinach or kale with a pinch of salt and sauté for 2–3 minutes until just wilted. Set aside.
Prepare the Salmon: Pat salmon dry and season with salt, pepper, and a light brush of Dijon if using. Heat olive oil in a clean skillet over medium-high. Place salmon skin-side down and sear for 3–4 minutes until the skin is crispy. Flip and cook 2–3 minutes more, depending on thickness, until just opaque in the center.
Serve: Plate salmon fillets and top with sautéed mushrooms.
Sprinkle with chopped hazelnuts and lemon zest. Garnish with parsley if desired.
Optional: Spoon wilted greens underneath the mushrooms for an added layer of color and earthiness.
Pair with 2023 Reserve Pinot Noir and enjoy!
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