This Salmon with Serrano-Mushroom Sauce over White Rice offers a harmonious blend of flavors and textures, making it a sophisticated yet easy-to-prepare dish suitable for any occasion, from weeknight dinners to special celebrations.
The combination of serrano peppers and mixed mushrooms adds a spicy and earthy flavor to the dish, complementing the rich, fatty texture of the salmon. Cooking the salmon with the skin on helps to keep the flesh moist and adds a crispy texture contrast. If you prefer not to use wine, you can simply increase the broth amount to deglaze the pan. By Rasheed Philips.
Servings: 4
Ingredients
- 4 Good Ranchers Salmon fillets, skin on (about 6 ounces each)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 cup mixed mushrooms (such as shiitake, cremini, and oyster), sliced
- 2 serrano peppers, thinly sliced (adjust based on heat preference)
- 2 cloves garlic, minced
- 1/2 cup dry white wine (optional)
- 1 cup chicken or vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon unsalted butter
- Fresh herbs (such as parsley or cilantro) for garnish
- 2 cups cooked white rice, for serving
Instructions
Prepare the Salmon:
Pat the salmon fillets dry with paper towels and season both sides with salt and pepper.
Sear the Salmon:
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, place the salmon fillets skin-side down in the skillet. Cook for 4-5 minutes or until the skin is crispy. Flip the salmon and cook for an additional 3-4 minutes, or until the desired doneness is reached. Remove the salmon from the skillet and set aside, keeping it warm.
Cook the Mushrooms and Serrano Peppers:
In the same skillet, add the remaining tablespoon of olive oil. Add the sliced mushrooms and serrano peppers, sautéing until the mushrooms are golden and the peppers are soft, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Deglaze and Create the Sauce:
Pour in the white wine (if using) to deglaze the pan, scraping up any browned bits from the bottom of the skillet. Allow the wine to reduce by half, then add the chicken or vegetable broth and soy sauce. Bring the mixture to a simmer and let it reduce slightly, about 5 minutes.
Finish the Sauce:
Stir in the butter until melted and incorporated into the sauce, adding a silky finish. Taste and adjust the seasoning with additional salt and pepper if needed.
Assemble and Serve:
Spoon a bed of white rice onto each plate. Place a seared salmon fillet on top of the rice. Spoon the serrano-mushroom sauce over the salmon. Garnish with fresh herbs.