At this time of year, buying salmon in New York is more expensive, because I’m striving to purchase Marine Stewardship Council (MSC) certified seafood. It’s a global, non-profit organization working with fisheries, seafood companies, scientists, conservation groups and the public to promote the best environmental-conscious choice in seafood. For a while, I thought buying MSC-certified seafood as expensive, but Nicole of FoodCulturist.com recommends purchasing local seafood for budget-friendly prices. Quite honestly, this recipe was made in late spring when buying salmon is cheaper. Ask your local fish monger for the best available seafood at this time of year. Their suggestion is better than seafood flown in hundreds or thousands of miles away.
If salmon is a rare treat, why not pair it with truffle oil? Truffle oil is a favorite ingredient because of its deep earthy flavor. It’s an overuse food trend as fiddleheads were in the 80’s, but truffles are one of the world’s most expensive ingredients. The side dish to the Truffle Oil Roast Salmon and Mushrooms was Roast Potatoes and Spinach Mustard Greens. I previously wrote about spinach mustard greens at FrugivoreMag.com, for they’re sautéed and tossed with roast baby red potatoes and truffle oil.
Truffle oil, salmon, roast potatoes and fresh spinach mustard greens are the ingredients of a comfort dish. For a seasonal dish, substitute salmon with a locally-caught firm fish at a MSC-certified vendor for a fresher flavor. If spinach mustard greens is unavailable, use swiss chard, a mature spinach or baby mustard greens. To learn more about truffles, read Bren Herrera’s drool-worthy review of the National Truffle Festival: Part I and II. For now, enjoy this dish with an environmentally-conscious mind.
Truffle Oil Roast Salmon and Mushrooms
1/2 lb. salmon; cleaned and seasoned with 1 tsp. truffle oil, sea salt, fresh black pepper, crushed red pepper, lemon juice
1 green garlic; thinly sliced or 1 to 2 minced garlic cloves
10 oz. white button or bella mushrooms
1 tsp. truffle oil
A generous drizzle of olive oil
Sea salt, crushed red pepper, and fresh black pepper; to taste
Garnish: Pea Shoots and Truffle Oil Roast Potatoes and Spinach Mustard Greens
1. Preheat oven to 400°F.
2. Butter an 8x8x8-inch baking dish.
3. Toss mushrooms, garlic, olive and truffle oils, sea salt, and peppers together in the baking dish.
4. Layer salmon on top of the mushrooms.
5. Depending on the thickness of the salmon, bake for 10 to 20 minutes until tender.
6. Garnish with Pea shoots.
7. To Plate: Place Truffle Oil Roast Potatoes and Spinach Mustard Greens on individual plates. Spoon mushrooms on top of the potatoes. Place 1/4 lb. slices on top of the vegetables. Garnish with pea shoots and fresh black pepper.
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