“This incredibly-simple dish combines three exceptional ingredients. I love salmon for its robust and distinct flavour. The salmon’s crisped skin is fantastic! To get it right, dry the fillet thoroughly, removing as much moisture as possible from the skin. Then, when the oil in the skillet is hot, add the fillet skin side down. When the skin has crisped and released from the skillet, flip and cook the other side. The crispy skin adds texture to the dish, laying the foundation for the tender salmon meat, beautiful smoky chanterelles and succulent sweet corn. This is the perfect late-summer meal.” -Lynn Crawford
2 tbsp (30 mL) olive oil
4 skin-on center-cut salmon fillets (about 8 oz/225 g each)
2 tbsp (30 mL) unsalted butter
1 lb (450 g) button mushrooms, quartered
1 shallot, minced
1 cup (250 mL) fresh sweet corn kernels
2 tbsp (30 mL) finely chopped flat-leaf parsley
Salt and pepper
1. Preheat oven to 325°F (160°C).
2. In a large skillet over medium-high heat, heat oil. Place salmon skin side down in pan and cook until skin is crispy, about 4 minutes. Carefully turn over and cook for 4 minutes more for medium-rare doneness.
3. Transfer salmon to a serving dish and keep warm in the oven.
4. Melt butter in the skillet. Add mushrooms and sauté until most of the liquid has evaporated, about 5 minutes. Stir in shallot and corn; cook, stirring frequently, until heated through, about 5 minutes more.
5. Stir in parsley and season to taste with salt and pepper. Spoon mushroom mixture over salmon fillets and serve immediately.
Serves 4. Click here for Lynn’s quinoa salad with roasted squash, cashews and gouda.
From At Home with Lynn Crawford by Lynn Crawford. Copyright Lynn Crawford, 2013. Reprinted by permission of Penguin Group (Canada), a Division of Pearson Canada Inc. To pre-order a copy of At Home with Lynn Crawford, visit Chapters or Amazon.