Salmon with Mussel Sauce
Indulge in the culinary magic of our Salmon with Mussel Sauce creation. This recipe harmoniously blends the richness of salmon with the briny goodness of fresh mussels, all brought together by a luscious sauce infused with garlic, onions, and aromatic herbs. It's a dish that marries elegance with simplicity, making it an impressive yet achievable meal.
- 4 salmon fillets (about 6 oz. each)
- 1-2 tbsp olive oil or butter
- lemon wedges, for serving
- Salt & Pepper (to taste)
- 2 lb fresh mussels (mussel meat alone works too!)
- 2 clove garlic, minced
- 1 small onion or shallot, finely chopped
- 1/4 cup white wine (or chicken/vegetable broth)
- 1/4 cup fresh parsley, chopped
- 1 cup (14 oz) diced tomatoes or 2 medium fresh tomatoes, diced
- 1 tbsp olive oil
- salt and pepper to taste
- 1/2 tsp red pepper flakes (optional)
- Lemon zest and juice of half a lemon
- Prepare The Mussels
Scrub the mussels under cold water. Remove the 'beard' from each mussel. Discard any mussels that are open and don't close when tapped.
In a large pot, heat olive oil over medium heat. Add onions or shallots and garlic and sauté until translucent.
Pour in the white wine or broth and simmer for 1-2 minutes.
Add the diced tomatoes. If using red pepper flakes, add them now. Bring to a simmer and let it cook for about 5 minutes.
Add the cleaned mussels, cover, and steam for 5-7 minutes or until they open. Transfer opened mussels to a bowl, and discard any that don't open.
Remove most of the mussels from their shells, adding the meat back to the sauce. A few can be left in their shells for garnish.
Stir in parsley, lemon zest, and lemon juice. Adjust seasoning with salt and pepper.
Season salmon fillets with salt and pepper.
In a skillet, heat olive oil or butter over medium-high heat. Place salmon fillets skin-side down (if they have skin). Cook for about 4 minutes until the skin is crispy.
Flip the fillets and cook for another 3-4 minutes or until desired doneness.
Place each salmon fillet on a plate. Spoon the mussel sauce over the salmon. Garnish with the mussels still in their shells and additional fresh parsley.
Serve with lemon wedges on the side.
Savor the symphony of flavors in this Salmon with Mussel Sauce by pairing it with a side of steamed asparagus or a simple mixed greens salad. The bright, briny notes of the mussel sauce perfectly complement the rich, flaky salmon.