Seared Salmon with Mushroom-Shallot Sauce

Seared Salmon with Mushroom-Shallot Sauce

1 Review
From: Diabetic Living Magazine

To round out this 30-minute salmon recipe, roast some vegetable sides (see associated recipes) in the oven while cooking the salmon and mushroom-shallot sauce on the stove.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 4 (4 ounce) fresh or frozen skinless salmon fillets
  • ¼ teaspoon ground pepper
  • ⅛ teaspoon salt
  • 2 teaspoons olive oil
  • 1 cup sliced cremini or button mushrooms
  • 1 medium shallot, finely chopped
  • ⅓ cup dry white wine or reduced-sodium chicken broth
  • 1 tablespoon Dijon mustard
  • 2 teaspoons chopped fresh thyme or ½ teaspoon dried thyme

Preparation

  • Prep

  • Ready In

  1. Thaw fish, if frozen. Rinse the fish; pat dry with paper towels. Sprinkle with pepper and salt. Measure thickness of fillets. Cook the salmon in hot oil in a large nonstick skillet over medium heat for 4 to 6 minutes per ½-inch thickness or until the salmon flakes easily when tested with a fork, carefully turning once halfway through cooking. Remove from the skillet and keep warm.
  2. Add mushrooms and shallot to the same skillet. Cook for 3 to 5 minutes over medium heat or until tender, stirring occasionally. Remove from heat and carefully add wine, mustard, and thyme. Cook and stir for 1 to 2 minutes or until well combined and heated through.
  3. Place the salmon on serving plates and top with the mushroom sauce.

Nutrition information

  • Serving size: 1 salmon fillet and about 2 tablespoons sauce
  • Per serving: 285 calories; 18 g fat(4 g sat); 0 g fiber; 2 g carbohydrates; 24 g protein; 36 mcg folate; 62 mg cholesterol; 1 g sugars; 77 IU vitamin A; 6 mg vitamin C; 17 mg calcium; 1 mg iron; 232 mg sodium; 523 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 3½ medium-fat protein

Reviews 1

February 06, 2019
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By: chef Ryan Pro
It was great!!!!!!!!!!!!!!!!!!!!!! Love it!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
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