Salt and Pepper Salmon with Shiitakes and Leeks

Name: Salt and Pepper Salmon with Shiitakes and Leeks
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H11M0.000S
Total time: P0Y0M0DT0H21M0.000S
Yield: 1 servings
Ingredients: 8-ounce salmon fillet, pin bones removed; Kosher salt; Freshly ground black pepper; Extra-virgin olive oil; 6 tablespoons unsalted butter; 3/4 cup sliced shiitake mushrooms, stems removed; 1/4 cup sliced leeks, white portion only

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Level: Easy
Total: 21 min

Prep: 10 min
Cook: 11 min

Yield: 1 servings

Level: Easy
Total: 21 min

Prep: 10 min
Cook: 11 min

Yield: 1 servings

Ingredients

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8-ounce salmon fillet, pin bones removed

Kosher salt

Freshly ground black pepper

Extra-virgin olive oil

6 tablespoons unsalted butter

3/4 cup sliced shiitake mushrooms, stems removed

1/4 cup sliced leeks, white portion only

Directions

Salmon is a really unique fish that we often take for granted. Everyone smothers it with heavy sauces or encrusts it with this and that...which is fine. But why not enjoy the fish for what it is from time to time? So, simply season the salmon fillet with a nice sprinkle of salt and coarse ground pepper, both sides. Rub the fillet with a small amount of olive oil. Grill or pan sear the salmon until just medium rare or medium, about 2 to 3 minutes per side. (The saying is, you don't cook salmon, you should merely threaten it!)
In a skillet over high heat, heat the butter until nearly smoking. Add the shiitakes and leeks and cook on high heat until the edges just begin to brown, about 4 to 5 minutes. Season with salt and pepper.
To serve, simply spoon the mushroom/leek mixture onto salmon. Serve with a side of spinach spaetzle and a simple red pepper compound butter.