Wild Salmon is oh so good and the mushrooms and potatoes add a nice touch of earthiness. The mushrooms get slightly crispy and the potatoes are enhanced by the sage and mushroom flavors. The salmon plays up this “earthy” quality. This is a great winter meal that can be appropriate for entertaining, as it would be a dinner for one. It is also very quick and easy. I came up with the recipe as I picked up these beautiful shitake and oyster mushrooms from the NYC greenmarket.
I begin by roasting the potatoes and mushrooms. Then I make a quick marinade for the salmon and throw the salmon on top for the last minutes of cooking.
5 red potatoes (fingerlings would be great) in thick slices
2 big handfuls of assorted mushrooms (shitake and oyster in my case…but chanterelles and porcinis would be great) roughly chopped
4 large sage leaves finely chopped
Salt and pepper to taste
Pre-heat oven to 400. Combine mushrooms, potatoes and sage, toss with olive oil, salt and pepper and place in a shallow roasting pan. Put in the oven. In the mean time…
1 Lemon (juiced)
2 Salmon Fillets
Dash of white wine
Dash of olive oil
Salt and Pepper to taste
Place the salmon in a pie pan. Pour lemon juice, white wine and olive oil. Sprinkle liberally with salt and pepper. Let stand for a few minutes
In the last 10 minutes, (if your fillets are thicker, allow more time) place the fillets on top of your roasted veggies.
For the last minute or two, place under the broil to attain a caramelized color. Be careful not to overcook the salmon, I like mine undercooked if anything.
Serve and Enjoy.