Recipe Created by Melina Hammer
Serves 4
1/2 side coho salmon
3 cloves garlic, shaved on a mandoline
2 tbsp butter, divided
2 tbsp good olive oil, divided
1/3 cup dry white wine
8 oz small mushrooms, such as honey, chanterelle, or very small cremini, cleaned of any debris and halved if larger
Edible small flowers such as buckwheat, garlic chive, and oregano, to garnish
Bittercress (or watercress) to garnish
Flaky salt and freshly cracked black pepper, to garnish
Heat a cast iron skillet over medium high heat and drizzle with half the oil. When it shimmers, swirl to coat and place salmon skin side down. Cook for a minute, then add half the butter, cut into two, one for each side of the fish.
Add the mushrooms and swirl to coat. Drizzle half the remaining oil onto mushrooms. Gently fold mushrooms further into hot fat as the fish cooks. Season all with s+p.
After another minute or so - salmon should turn opaque around all its edges - push mushrooms to periphery and turn salmon skin side up.
Baste fish surface and edges in the hot fat, adding in half the remaining butter and the remainder of oil. If the mushrooms appear well cooked at this point (depending on the size of your mushrooms), transfer them to a small bowl. Repeat basting for another 30 seconds (for medium rare/medium), then transfer fish to a serving platter.
Add shaved garlic and swirl to coat on any remaining fat. Once they become fragrant add wine and deglaze by half, adding the last bit of butter. Swirl pan to emulsify.
Transfer buttery garlic + wine mixture to bowl with mushrooms. Spoon on top of salmon and garnish with bittercress, and flowers. Season to taste with flake salt & cracked pepper. Eat at once.
