This is a recipe that you could easily make sing whatevuer salmon you like. If you like wild salmon, we highly recommend using our Shoreline Wild Coho Salmon, but it would work just as well with our farmed Verlasso Salmon!
Pan Roasted Salmon with Sour Cherry & Mushrooms
4 4-6oz Salmon Fillets (skin on, optional)
8oz Mixed Mushrooms, roughly chopped
1 Shallot, roughly chopped
¼ cup O-Med Cabernet Sauvignon Vinegar (or any red wine vinegar)
½ Cup Divina Sour Cherry Spread
1 Tbsp Olive Oil
2 Tbsp Butter
Salt & Pepper
Pre-heat skillet over medium high heat. Once hot, add oil and butter. Allow butter to melt.
Pat salmon fillets dry and season with salt. Add to skillet skin side up and cook until lightly golden. Approximately 2 minutes.
Flip and cook salmon on skin side until salmon is crispy and golden brown and the fish is fully cooked. Approximately 2-4 minutes. Remove fish from pan to rest.
Add shallots to pan and cook until they begin to soften. Approximately 1 minute.
Add mushrooms and cook until they have softened and begin to brown around the edges. Approximately 1-2 minutes.
Pour the red wine vinegar into the pan and add the sour cherry spread. Stir to combine. Bring to a simmer and cook until reduced to desired consistency.
Shut off heat and add butter. Stir to emulsify. Season sauce with salt and pepper and serve with the salmon. Garnish with microgreens.