Seared Salmon With Mussels and Olives
Published May 18, 1996
- Total Time
- 1 hour
- Rating
- Comments
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Ingredients
2 tablespoons unsalted butter
2 shallots peeled and minced
2 cups white wine
4 pounds mussels cleaned
1 lemon
3 tablespoons slivered oil-packed sun-dried tomatoes drained, reserving
1 tablespoon of the oil
1 tablespoon pitted and slivered Kalamata olives
1 tablespoon pitted and slivered Picholine olives
1 tablespoon pitted and slivered Nicoise olives
1 tablespoon pitted and slivered Ligurian olives
1 tablespoon Champagne vinegar
3 tablespoons pitted and slivered oil-cured black olives
1 tablespoon chopped fennel tops
1 tablespoon canola oil
4 6-ounce pieces of salmon fillet trimmed
Sea salt and freshly ground pepper to taste
1 tablespoon thinly sliced fresh oregano leaves
Nutritional analysis per serving (4 servings)
31 grams carbs; 236 milligrams cholesterol; 1018 calories; 16 grams monosaturated fat; 12 grams polyunsaturated fat; 12 grams saturated fat; 48 grams fat; 3 grams fiber; 1940 milligrams sodium; 91 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat 1 tablespoon of butter in a large pot over medium heat. Add the shallots and sweat until softened, about 5 minutes. Add the wine and bring to a boil. Add the mussels, cover the pot and cook until they open, stirring occasionally, about 6 minutes.
- Step 2
Take out the mussels and set aside to cool. Raise the heat and simmer until the mussel broth is reduced by half, about 25 minutes.
- Step 3
Meanwhile, pick the mussels from the shells, discard the shells and refrigerate the meat. With a vegetable peeler, remove the zest from half of the lemon. Cut the zest into fine julienne strips and blanch in boiling water for 30 seconds. Drain. Juice the other lemon half (about 1 ½ teaspoons) and set aside.
- Step 4
Combine the lemon zest, 1 tablespoon of sun-dried tomatoes, and the first four types of olives. Set aside.
- Step 5
In a small saucepan, combine the reduced mussel broth, vinegar, black olives, fennel tops, remaining sun-dried tomatoes and the 1 tablespoon of tomato oil. Place over medium heat and cook 4 minutes. Stir in the lemon juice. Melt the remaining tablespoon of butter in a large skillet over medium heat, add the mussels and cook just to warm them through. Keep warm.
- Step 6
Heat the oil in a large skillet over medium-high heat. Season the salmon with salt and pepper. Sear the salmon until browned on both sides and slightly undercooked in the center, about 3 ½ minutes per side.
- Step 7
Place 1 piece of salmon in the center of 4 plates and surround with the sauce and mussels. Top with the olive mixture and sprinkle with oregano. Serve immediately.
Private Notes