carpeweekend
Crew Member
I found this recipe for White Springs several years ago and it is awesome.
2 fillets of ivory (white spring) salmon with skin (3 oz/85 g each)
Salt and freshly ground black pepper
1 tsp extra virgin olive oil (more for drizzling)
1 tsp butter
3 tbsp chanterelle mushrooms
4 – 5 g green onions (sliced)
6 sun gold tomatoes (cut in half)
20 ml white wine
60 ml vegetable stock
1 tbsp piri piri sauce
Method
Preheat oven to 500 F.
Season fillets with salt and pepper.
Heat a large non-stick (oven-safe) skillet on the stovetop over medium-high heat. Add olive oil, swirl to coat the pan and warm for 3 to 5 minutes.
Remove pan from heat and place salmon pieces skin side down. Do not flip the salmon.
Place the pan with the salmon in the top part of the oven for 6 to 8 minutes.
After 6 to 8 minutes, turn the oven to high broil and cook for another 2 to 3 minutes.
Remove from oven and place the salmon on a plate.
In the same pan, place butter, mushrooms, tomatoes and green onions. Season lightly with salt.
Place the pan on the stovetop and cook over medium-high heat until the mushrooms are tender.
Remove from heat. Deglaze with white wine, vegetable stock and piri piri.
Spoon the mushroom mixture and sauce over the salmon.
Drizzle a little extra virgin olive oil over the fish and serve with fresh seasonal green vegetables.
2 fillets of ivory (white spring) salmon with skin (3 oz/85 g each)
Salt and freshly ground black pepper
1 tsp extra virgin olive oil (more for drizzling)
1 tsp butter
3 tbsp chanterelle mushrooms
4 – 5 g green onions (sliced)
6 sun gold tomatoes (cut in half)
20 ml white wine
60 ml vegetable stock
1 tbsp piri piri sauce
Method
Preheat oven to 500 F.
Season fillets with salt and pepper.
Heat a large non-stick (oven-safe) skillet on the stovetop over medium-high heat. Add olive oil, swirl to coat the pan and warm for 3 to 5 minutes.
Remove pan from heat and place salmon pieces skin side down. Do not flip the salmon.
Place the pan with the salmon in the top part of the oven for 6 to 8 minutes.
After 6 to 8 minutes, turn the oven to high broil and cook for another 2 to 3 minutes.
Remove from oven and place the salmon on a plate.
In the same pan, place butter, mushrooms, tomatoes and green onions. Season lightly with salt.
Place the pan on the stovetop and cook over medium-high heat until the mushrooms are tender.
Remove from heat. Deglaze with white wine, vegetable stock and piri piri.
Spoon the mushroom mixture and sauce over the salmon.
Drizzle a little extra virgin olive oil over the fish and serve with fresh seasonal green vegetables.