Seared Atlantic Salmon with Shiitake Mushroom Tapenade
Source
Executive Chef Matthew Holmes- Times Supermarkets Director Of Kitchen Operations
Summary
| Yield | |
|---|---|
| Source | Executive Chef Matthew Holmes- Times Supermarkets Director Of Kitchen Operations |
| Prep time | 15 minutes |
Description
Times Supermarkets Director of Kitchen Operations / Corporate Executive Chef Matt Holmes creates a mouth watering East meets West salmon dish using fresh ingredients found right in Times Supermarkets! Grant Kawasaki does pretty much nothing except look "handsome," talk too much and take up space as usual. All joking aside, the food service concept for A Taste Of Times is to create dishes that the individual and/or family can eat and enjoy everyday, and do it healthy and cost effectively. Chef Matt Holmes pretty much nails this simple recipe for a home run!
Ingredients
| 1 | lb | atlantic salmon (2 fillets cut into 8 ounce portions) |
| 3 | T | flour (for dusting salmon fillets) |
| 4 | bn | baby bok choy (steamed or sauteed) |
| 8 | oz | dried shiitake mushrooms (post soak weight) |
| 4 | oz | tomato (diced) |
| 3 | clv | garlic (sliced paper thin) |
| 4 | oz | sesame oil |
| 3 | T | soy sauce (yamasa) |
| 1 | T | lemon juice |
| 6 | T | canola oil (2 tbsp for sauteeing, 4 tbsp for tapenade) |
| 2 | oz | cilantro (minced) |
Instructions
1. In a mixing bowl combine all ingredients except
mushrooms, garlic and canola oil
2. Heat up a large saute pan and 1 tbsp of canola oil
3. Heat garlic on low heat until browned, add to bowl.
4. In same pan add remainder of the oil, turn heat
to high and brown mushrooms, add to bowl
5. Combine all ingredients and mix well
*** Cremini or Portabella would make a good
a good substitute.
1. Season two 8 oz salmon fillets with salt and
pepper and dredge in flour.
2. Heat saute pan on medium to high heat with oil
3. Place salmon bone side down and sear until
browned. Lower heat, flip fillet and cook until desired
temperature is reached.
4. Top with tapenade and garnish with fresh cilantro
and serve with bok choy. Enjoy!
Notes
Feel free to experiment with any type of fresh fish or other kinds of mushrooms with this recipe. Definitely rice is a perfect match for this dish, but if you feel the carbs might be too much, try some whole wheat pasta, the flavors and the tapenade will go perfectly with the fish and bok choy. Find these ingredients, and enjoy this recipe with a chilled glass of Chardonnay, Reisling or Sauvignon Blanc found at your nearest Times Supermarket! Shoots Den!
