Seared Salmon

Print
Seared Salmon with Arugula, Mushrooms, and Asparagus or Brussels Sprouts
Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 30 mins
 
Course: Main Course
Servings: 6
Author: Ken Lomax
Ingredients
  • ¼ Pound of salmon per person cut into serving size pieces
  • 1 bunch arugula
  • 1 pound of straw , oyster, or shitake mushrooms
  • 1 pound of asparagus or Brussels sprouts
  • 1 lemon
  • 2 tbsp butter
  • salt and pepper
  • avocado oil
Instructions
  1. Rinse and spin dry the arugula. Tear into smaller pieces if your leaves are too large for one bite. Set aside. Trim off the tough bottoms of the asparagus stalks. Peel the stalks with a potato peeler. Steam for 6 minutes. If you are using Brussels sprouts, rinse, trim and steam for 12minutes (or until tender). Sauté the mushroom in butter until tender. Add the asparagus (or Brussels sprouts) and sauté for 3 minutes more.
  2. Rinse the salmon and pat dry. Season lightly with salt and pepper. Put 2 tablespoons of oil into the bottom of a cast iron or stainless steel skillet on high heat. When the oil begins to shimmer, add the salmon pieces skin side down. Don’t crowd them. After 5 minutes turn the salmon over and sear for 3 more minutes.
  3. In the mean time, toss the arugula with lemon, avocado oil and pepper. Place a handful in the center of each dinner plate. Place the salmon pieces on top of the arugula. Dress the top of the salmon with the mushrooms and asparagus.