Mushrooms are packed with healing antioxidants and anti-inflammatory components that destroy infections, slow down aging, and regenerate nerve cells. Asian mushrooms are best and shitakes are probably the easiest of them to find at your local market. Try this healthy recipe from Eating Well magazine to add some immune boosting power to your diet.
Seared Salmon with Mushroom-Shallot Sauce
- 4 (4 ounce) fresh or frozen skinless salmon fillets
- ¼ teaspoon ground pepper
- ⅛ teaspoon salt
- 2 teaspoons olive oil
- 1 cup sliced shitake, cremeni or button mushrooms
- 1 medium shallot, finely chopped
- ⅓ cup dry white wine or reduced-sodium chicken broth
- 1 tablespoon Dijon mustard
- 2 teaspoons chopped fresh thyme or ½ teaspoon dried thyme
- Thaw fish, if frozen. Rinse the fish; pat dry with paper towels. Sprinkle with pepper and salt. Measure thickness of fillets. Cook the salmon in hot oil in a large nonstick skillet over medium heat for 4 to 6 minutes per ½-inch thickness or until the salmon flakes easily when tested with a fork, carefully turning once halfway through cooking. Remove from the skillet and keep warm.
- Add mushrooms and shallot to the same skillet. Cook for 3 to 5 minutes over medium heat or until tender, stirring occasionally. Remove from heat and carefully add wine, mustard, and thyme. Cook and stir for 1 to 2 minutes or until well combined and heated through.
- Place the salmon on serving plates and top with the mushroom sauce. Serve with a side of vegetables.