Baja Salmon with Mushrooms

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Baja Salmon with Mushrooms
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  • 4 ServingsServings

Ingredients

  • 1 tablespoon olive oil, divided
  • 6 ounces white button mushrooms, quartered or halved
  • 1 packet dry citrus marinade
  • 3/4 cup frozen white sweet corn kernels, thawed
  • 1/2 cup red onion, diced, run under cold water
  • 1/2 cup red bell pepper, diced
  • 1/4 cup cilantro leaves, minced
  • 2 tablespoons lime juice, freshly squeezed
  • 4 salmon filets (about 5 ounces each)
  • 1/4 cup Water

Preparation

Preparation

1 Heat a large sauté pan over medium high heat. Add 2 teaspoons oil and swirl to coat bottom of pan. Add mushrooms and sauté 2 minutes.

2 Add 1 tablespoon of dry citrus marinade mix to the mushrooms and continue cooking another 3 minutes.

3 Remove mushrooms from the pan and place in a large mixing bowl. Add the corn, onion, red pepper, cilantro, lime juice and salt to the cooked mushrooms and toss to combine

4 In same sauté pan, add remaining teaspoon of oil and swirl to coat pan.

5 Sprinkle the top of each salmon filet with 1 teaspoon dry citrus marinade mix. Add salmon, seasoned side down, to hot pan and sear 1 minute.

6 Flip over and add water to the pan. Cover and cook another 2 minutes, or until done to taste preferences. Remove from the heat and uncover.

7 Place a spoonful of the mushroom salsa on each serving plate, top with a salmon filet. Garnish with a sprig of cilantro and a lime wedge.

Source: Photo and Recipe Courtesy of Mushroom Council and Mushroominfo.com