Seared Salmon with Sauteed Spinach and Mushrooms - Laura Vitale - Laura in the Kitchen Ep 323

Hi guys, I'm Laura Vitale in this episode of Laura in the Kitchen. I want to show you how I make my easy Braised Salmon over Garlic Spinach and Mushrooms. It's a wonderful dish, it's super healthy but simply delicious and I love chunky rice. like this one where they're simple to make, they don't require a lot of ingredients, but it just really shows off the ingredients that you're using, so before we get started, let's go over the ingredients, you're going to use some fresh baby. washed and dried

spinach

you want some nice ones and cremini

mushrooms

. I have cut just one chopped tomato a little garlic a little bit of balsamic vinegar salt pepper olive oil and of course you don't need

salmon

but because I want to make the sautéed

spinach

first I would like to keep the

salmon

in the refrigerator to keep it cold until the last minute, that's how simple it is.

Here I have a high sided pan with just a couple tablespoons of olive oil. I'm going to add a little bit of garlic, it's not too hot yet and that's okay because I really want the garlic flavor to infuse into the oil so I'm going to let it warm up and come up to temperature and then the garlic starts to become fragrant. We're going to add our sliced ​​

mushrooms

, but I don't have the server on very high heat. I have it on medium heat and 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 golden brown, but I don't want these mushrooms to be crispy and dark.

I want them to be soft and plump and beautifully sautéed, so I want a little bit of moisture to come out, so it's okay to season them if you want, so what I'm going to do is cook them for about three or four minutes or until they start to brown. cook and then Add our next ingredient the mushrooms have been cooking for about four minutes and they look perfect so now I'm going to turn the heat up to medium-high and shoot then I'm going to add the chopped tomato now the tomato no. I don't make a sauce, but I make it into something so it's not just sautéed mushrooms and I give it a little more viscosity, so I really like that for the sake of old you don't put it in there all the time, you just put a little bit. more pinch of salt because I tried the mushrooms which were not as salty as I like a little black pepper.

I'm going to cook these in just two or three minutes and then we're going to add our final ingredient which was fabulous walnuts to this we're going to add our washed baby spinach I buy them at the store this could be the parfait are they double washed or dried you're great I'm going to put the lid on I'm going to put this on low heat. I'm going to leave it like that for just a minute or two or until the spinach is wilted and then I can stir it in, that's perfect. Now just stir this completely and now the spinach. it's perfect for me, I just don't want to have a body, I don't want to wilt quickly, so this will be the end of the cooking time, turn this off and I'll just hit it with something like a tablespoon of balsamic vinegar lined it up, it's just fantastic.

I love it and would do it for sure. I always like a little bit of acid just to cut through the fishy flavor if you like, and salmon is a very oily fish, but it's loaded with fantastic Omega fat, so it's a good fish for you, so now I'm going to put it on a plate or tray and now you know that ideally you would do this and cook the salmon at the same time, but because I'm trying to show you a step. at the same time I'm going to make the salmon separately so I'm going to cover my vegetables with a little bit of foil just to keep them nice and warm and I have company so I want to be respectful of that so now I'm just putting this aside and I'm going to prepare the salmon in the same pan in the same pan why not, no need to dirty another pan now this is my salmon.

I have four four-ounce pieces here, all four ounces each of beautiful. salmon fillets and those are just fantastic, so all I'm going to do is sprinkle a little bit of salt and pepper on each side. You want to make sure you do it on both sides. Now in my pan, I added a couple of tablespoons of olive. oil, it's nice and hot. I have it on medium-high heat. I'm going to put my salmon skin side down. The skin is bulb-shaped. It should be crispy, it shouldn't be soggy, so put it in from the inside down, beautiful now I want too. point something out unless you are salmon and this is my opinion.

I'm not saying you should think this way. This is something I do unless my salmon is sushi-grade salmon. I like to cook it completely now. Some people like this 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 it's cooked through, but you don't want it to dry out, so this is going to take because it's about an inch. thick, they will take about four minutes on each side to achieve perfect cooking through the crumbling of the salmon 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 skin and look at the other side, look how beautiful, isn't it beautiful. I cooked it for about four minutes on each side and it will be flaky and delicious. Look, I just want to make a little more room because I lost an extra piece. Look. that and that for me is up to me it's beautiful it's simple it's cooked well because that's what's important you'll need a lot of flavor Astoria time ingredients just cook it right let it go like that crispy skin comes to life and it's just wonderful I just like it sprinkle a little parsley on top mmm and that's just beautiful and I know I have company and I shouldn't be doing this because it's rude, but I know how you guys are, you like to see what the food is.

Looks like Oops, I'll cover it up, don't worry, I need to try that crunchy topping that's so good, try to get on the mic so you can hear the crunch, it's wonderful food. that you can make in 15 minutes and it's beautiful, you can serve it to your loved ones, you can entertain with it because it's fancy enough to entertain and no one will know that you only use a handful of ingredients in about 15 minutes. I hope you enjoyed spending time with me, go to your

kitchen

and make the salmon recipe because it's always a hit around here and I'm sure you'll enjoy it to get the recipe and others visit www.hsn because I have guests to serve bye