- Fresh Baby Spinach
- Cremini Mushrooms
- Balsamic Vinegar
- Olive Oil
We get started let’s go over the ingredients you’re gonna use some fresh baby spinach that have been washed and dried you want some beautiful and of cremini mushrooms. I’ve sliced just one tomato chopped, some garlic,tiny bit of balsamic vinegar, salt, pepper, olive oil and of course you don’t need salmon but because I want to make the spinach sautÃ©ed first. I’d like to keep the salmon in the fridge to keep it cold until last minute so this is how simple it is I have a saute pan here with high sides with just a couple tablespoons of olive oil to that I’m going to add in some garlic it’s not quite hot yet and that’s fine because I really want the garlic flavor to infuse in the oil so I’m just going to let that heat up and come to temperature and then the garlic starts become fragrant to this we’re going to add in our sliced mushrooms but I don’t have the server very high heat I have this over about medium heat.
I want it that way and I’m also going to season the mushrooms now which if you’ve been following me for a while you know that I don’t like to season mushrooms until they’re browned but I don’t want these mushrooms to become crunchy and dark I want them to be kind of soft and plump and beautifully sauteed so I want a little bit of the moisture to come out so it’s okay to season them if you want it that way so I’m going to do is cook these for about three to four minutes or until they start to cook down and then we’ll add in our next ingredient the mushrooms been cooking for about four minutes they look perfect so, now I’m going to crank the heat up to medium-high and shoot then I’m going to add in the chopped tomato now the tomato it doesn’t make a sauce.
I become something so that it’s not just sauteed mushrooms and give it a little more viscosity to it so I really really like that by the old on it you don’t put it in there all the time just put a little more pinch of salt because, I did taste the mushroom that they weren’t as salty as I like them a little bit of black pepper I’m just going to cook these down with just two to three minutes and then we’ll add in our final ingredient that was fabulous nuts to this we’re going to add in our washed baby spinach i buy them from the store this might the parfait they’re double washed or dried you’re great I’m going to put the lid on I’m going to put this down to low I’m going to leave it like that for just a minute or two or until the spinach becomes wilty and then.
I can stir it that’s perfect now just stir this all the way in and now the spinach is perfect for me I just don’t want to have some body I don’t want to become fleetly wilted so this is actually going to be the end of the cooking time turning this off and I’m going to just hit it with like a tablespoon of balsamic vinegar lined it up it’s just fantastic I love it and would safely I always like a little acid just to cut through the fishiness if you would and salmon is a very oily fish but it’s loaded with some fantastic Omega fat so that’s a good fish for you so now I’m just going to put this on a plate or a platter and then now you know ideally you would do this and cook the salmon at the same time but because I’m trying to show you guys one step at a time.
5I’m going to do the salmon separately so I’m going to cover my veggies with a little bit of aluminum foil just to keep them nice and warm and I have company so I want to be respectful of that so now just setting this aside and I’m going to prepare the salmon in the same whoops in the same skillet why not right there’s no need to get another skillet dirty now this is my salmon I have here four pieces of four ounce the four ounces each of beautiful fillets of salmon and those are just fantastic so all I’m going to do is sprinkle a little salt and pepper on each side you want to make sure to do it on both sides now in my skillet here I added an a couple tablespoons of olive oil it’s nice and hot.
I have this over medium-high heat I’m going to put in my salmon skin side down skin is at a bulb it should be crispy it shouldn’t be soggy so get inside down beautiful now also I want to point something out unless your salmon and this is my opinion. I’m not saying that you should think this way this is something I do unless my salmon is sushi grade salmon. I like to cook it all the way through now some people like these are salmon you know medium medium rare but unless it’s sushi grade. I like to cook it all the way through but you just want to cook it so that it’s cooked through but you don’t want to dry it out so this will take because it’s about an inch thick they’ll take between about four minutes on each side for that perfect cook through salmon flakiness that we all love my salmon is perfectly cooked remember. we seared it on the skin side first so now, I have a really crispy crispy skin and look at the other side look how gorgeous that it’s not beautiful.
I cooked it for about four minutes on each side and that is just going to be flaky and delicious and look at that just want to make a little bit more room because, I have lost extra piece look at that and that to me it’s just down to me is beautiful it’s simple it’s cooked well because that’s what’s important you’ll need a ton of flavor Astoria time ingredients just cook it well let it go like that crispy skin come to life and it’s just wonderful I like to just sprinkle a little parsley over the top mmm and it’s just that that’s just beautiful and I know I have company and I shouldn’t be doing this because it’s rude.
I know how you guys are you like to see what the food looks like oops I’ll cover it up don’t worry I need that I need to try that crispy topping that is so good you’re hella try and go into the mic so you can hear the crunchiness it’s just such a wonderful wonderful meal that you can make within 15 minutes and it’s beautiful you can serve it.