Savory Spiced Salmon
With Mashed Potatoes and Roasted Baby Bellas
Yield: 2 servings
*PS - I swear I don't eat my dinner straight on the counter - I used a clear glass plate - kinda funny looking...
2 portions Wild Caught Salmon - 6 oz each
1 tablespoon Savory Spice Shops' Pearl St. Plank Rub
1 package baby portabella mushrooms - quartered
Fresh thyme sprig
Salt and Pepper
1 tablespoon each olive oil and butter
My Aunt got me these fantastic spices from a local shop called Savory Spice Shop in Boulder (www.savoryspiceshop.com) and I was looking for a way to start using them. One that I thought smelled particularly good is the Pearl St. Plank Rub - and it's perfect for salmon - so it was perfect for dinner! It has a nice mixture of sweet, heat and BBQ flavors that marry well with salmon. Sweet flavors and salmon pair well together.
Place fillets into a dish and spray with olive oil, then sprinkle on spice rub and let rest about 10 minutes.
Preheat oven to 350 degrees
Quarter your mushrooms into nice sized chunks, then drizzle with olive oil, salt and pepper and add some fresh thyme. Place on baking sheet in oven for 15-20 minutes until mushrooms are roasted, soft and browned.
Did I mention - I LOVE mushrooms and we eat them all the time - so when baby bellas are on sale at the grocery store I usually buy a few packages and eat them all week long... Kinda funny my love of mushrooms - hated them as a kid growing up, but cant get enough mushrooms these days.... Anyways...
Then add salmon fillets to hot skillet with 1 tablespoon each butter and olive oil and sear flesh side down for 2-4 minutes depending on thickness. Flip carefully and sear for an additional 2-4 minutes on skin side until crispy and brown.
Remove from skillet, add some mashed potatoes and the roasted mushrooms and you have the easiest dinner ever!