Salmon Linguine With Greens And Butter Mushrooms Recipes

SALMON WITH GREENS AND SHIITAKE MUSHROOMS

Steps:

• In a nonstick pan or griddle over medium-high heat add salmon and cook for about 4 minutes per side, flipping with a spatula. While the salmon is cooking, to a large cold skillet, add 2 tablespoons oil and garlic, then, turn pan on to protect garlic from burning. Add sliced mushrooms, and bok choy stalks, stirring constantly for 1 minute. Cover pan and cook for 5 minutes. Remove the lid and add the bok choy leaves, soy sauce, sesame oil, and continue to cook for another 2 to 3 minutes or until the leaves have wilted.
• Pile the mushrooms and greens on a plate with the salmon. Season with salt and pepper and serve immediately.

GREEN AND WHITE LINGUINI WITH SMOKED SALMON AND MUSHROOM SAUCE

Steps:

• Heat 3 T. butter in a small saute pan. Saute shallots until translucent. Add mushrooms. Turn heat to high, add salt and pepper, and cook until tender.
• Lower heat; add salmon and stir rapidly. Add half the cream and continue cooking until thickened and reduced by half.
• Meanwhile, bring a large pot of water to a rapid boil, salt water, and add linguini. Cook until al dente, about 2-3 minutes; drain.
• Place a serving casserole over low heat. Melt remaining 3 T. butter, then add rest of cream. Combine. Add cooked linguini, and stir constantly while mixing in about half of the salmon and mushroom sauce. Add grated cheese and stir well.
• Remove from heat and pour remaining sauce over linguini. Serve immediately.

LINGUINE WITH SALMON AND MUSHROOMS

Steps:

• Heat oil in heavy large skillet over medium-high heat. Season salmon with salt and pepper. Add to skillet; sauté until just cooked through, about 3 minutes. Using slotted spoon, transfer salmon to plate. Add garlic to same skillet; sauté 30 seconds. Add mushrooms; sauté 2 minutes. Add green onions, tomato, wine and capers; cook until mushrooms are tender, about 5 minutes. Add linguine, dill, lemon juice and salmon and toss. Season with salt and pepper.

BLACKENED SALMON ON WILTED GREENS WITH PORTOBELLO MUSHROOMS

Steps:

• For the butter: Reduce all the above the ingredients down to approximately 1/2 cup and chill the reduction. When chilled, incorporate the reduction into 1 pound of butter, using a food processor. Remove to a bowl and refrigerate until needed.
• For the greens: In a medium saute pan over high heat saute the mushrooms in butter until well browned. Season with salt and pepper. When the mushrooms are cooked, add the greens and deglaze the pan with white wine.
• For the salmon: Season the fillets with salt and pepper and Cajun spice. Heat the canola oil in a cast iron skillet until very hot, almost smoking. Carefully add the salmon fillets and blacken them, approximately 3 minutes per side. Turning only once per side.
• To assemble the dish: Place the blackened salmon on top of the wilted greens and mushrooms, and top it with 1 teaspoon of the orange-rosemary butter. Serve with your favorite wild rice blend and honey-glazed carrots.

LINGUINE WITH SALMON AND MUSHROOMS

Steps:

• Season salmon with salt and pepper.
• In a large skillet, saute salmon in oil over medium-high heat; saute for about 3 minutes or until just cooked through.
• Transfer salmon to a plate, using a slotted spoon.
• Add garlic to the skillet; saute for about 30 seconds.
• Add mushrooms and saute about 2 more minutes.
• Add green onions, tomato, wine, and capers; cook until mushrooms are tender.
• Add linguine, dill, lemon juice and salmon.
• Toss to coat; season with salt and pepper to taste.