SAUTEED SALMON WITH SWEET CORN

Sauteed Salmon With Sweet Corn image

Provided by Bryan Miller

Time 50m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 clove garlic, peeled
3 tablespoons olive oil
4 cups tightly packed spinach leaves, washed and dried
Salt and freshly ground pepper to taste
4 tablespoons unsalted butter
8 shiitake mushrooms, stemmed (halved or quartered if large)
2 cups fresh sweet corn
4 skinless salmon fillets (3 to 4 ounces each)
3 tablespoons finely diced chives
Balsamic vinegar sauce (see recipe)

Steps:

Remove the stems from the mushrooms, and reserve them from the sauce. If the mushrooms are large, halve or quarter them.
Skewer the garlic clove securely onto the tines of a fork. Heat 2 tablespoons of the olive oil in a large saute pan over medium heat. When the oil just begins to smoke, add the spinach. Cook, stirring with the fork, until wilted. Season with salt and pepper, and place in a colander to drain.
In the same pan, melt 3 tablespoons of the butter. Saute the mushrooms, stirring with the fork, until softened, 1 to 2 minutes. Add the corn, and cook until heated through, 1 to 2 minutes. Season with salt and pepper.
Arrange the spinach in the center of 4 plates. Surround the spinach with the corn mixture. Keep warm. Heat the remaining oil and butter in the pan over high heat. Season the salmon with salt and pepper, and saute until medium-rare, about 2 minutes per side.
Place a salmon fillet atop the spinach on each plate. Spoon the sauce over the salmon, garnish with chives, and serve immediately.

Nutrition Facts : @context http, Calories 490, UnsaturatedFat 20 grams, Carbohydrate 19 grams, Fat 36 grams, Fiber 4 grams, Protein 25 grams, SaturatedFat 12 grams, Sodium 665 milligrams, Sugar 6 grams, TransFat 0 grams