At this time of year, buying salmon in New York is more expensive, because I’m striving to purchase Marine Stewardship Council (MSC) certified seafood. It’s a global, non-profit organization working with fisheries, seafood companies, scientists, conservation groups and the public to promote the best environmental-conscious choice in seafood. For a while, I thought buying MSC-certified seafood as expensive, but Nicole of FoodCulturist.com recommends purchasing local seafood for budget-friendly prices. Quite honestly, this recipe was made in late spring when buying salmon is cheaper. Ask your local fish monger for the best available seafood at this time of year. Their suggestion is better than seafood flown in hundreds or thousands of miles away.
If salmon is a rare treat, why not pair it with truffle oil? Truffle oil is a favorite ingredient because of its deep earthy flavor. It’s an overuse food trend as fiddleheads were in the 80’s, but truffles are one of the world’s most expensive ingredients. The side dish to the Truffle Oil Roast Salmon and Mushrooms was Roast Potatoes and Spinach Mustard Greens, for they’re sautéed and tossed with roast baby red potatoes and truffle oil.
Truffle oil, salmon, roast potatoes and fresh spinach mustard greens are the ingredients of a comfort dish. For a seasonal dish, substitute salmon with a locally-caught firm fish at a MSC-certified vendor for a fresher flavor. If spinach mustard greens is unavailable, use swiss chard, a mature spinach or baby mustard greens. To learn more about truffles, read Bren Herrera’s drool-worthy review of the National Truffle Festival: Part I and II. For now, enjoy this dish with an environmentally-conscious mind.
Ingredients
- 1/2 lb. salmon; cleaned and seasoned with 1 tsp. truffle oil, sea salt, fresh black pepper, crushed red pepper, lemon juice
- 1 green garlic; thinly sliced or 1 to 2 minced garlic cloves
- 10 oz. white button or bella mushrooms
- 1 tsp. truffle oil
- A generous drizzle of olive oil
- Sea salt, crushed red pepper, and fresh black pepper; to taste
- Garnish: Pea Shoots and Truffle Oil Roast Potatoes and Spinach Mustard Greens
- 1/2 lb. baby red skin potatoes; cleaned and quartered
- 1 green garlic; thinly sliced or 1 to 2 minced garlic cloves
- 1-bunch of Spinach Mustard Greens; cleaned thoroughly (alternatively use baby dark greens, such as young spinach, collard greens, mustard or kale to name a few)
- A generous amount of olive oil
- 2 tsp. truffle oil; divided in half
- Sea salt, crushed red pepper, and fresh black pepper; to taste
Directions
- Preheat oven to 400°F.
- Butter an 8x8x8-inch baking dish.
- Toss mushrooms, garlic, olive and truffle oils, sea salt, and peppers together in the baking dish.
- Layer salmon on top of the mushrooms.
- Depending on the thickness of the salmon, bake for 10 to 20 minutes until tender.
- Garnish with Pea shoots.
- To Plate: Place Truffle Oil Roast Potatoes and Spinach Mustard Greens on individual plates. Spoon mushrooms on top of the potatoes. Place 1/4 lb. slices on top of the vegetables. Garnish with pea shoots and fresh black pepper.
- Enjoy.
- Preheat oven to 400°F. Line a baking sheet with aluminum foil for easier cleaning.
- Toss the potatoes, green garlic, 1 tsp. truffle oil, olive oil, salt, fresh black pepper, and crushed red pepper over the baking sheet. Place in the oven to roast until potatoes are soft and starting to brown for about 20 to 30 minutes. When the potatoes are done, remove them from the oven.
- Heat olive oil in a large skillet over a medium to high temperature. When the oil is warm, add the garlic. After a few seconds, before the garlic turns brown, quickly add the greens. Season with salt, fresh black pepper, and crushed red pepper.
- When the greens start to wilt, turn off the heat. Add the roast potatoes to the skillet.
- Drizzle with the last teaspoon of truffle oil and garnish with fresh black pepper.
- Enjoy.
Notes
Did you know potatoes have more potassium than bananas? Combining roast potatoes with a dark green vegetable, such as Spinach Mustard Greens, increases the nutritional value of this dish. Spinach Mustard Greens is an uncommon leafy vegetable; mostly found at farmer’s markets. They’re popular in Asian cuisines, such as Japanese, Chinese, and Indian cultures. The taste is a tad bitter with a peppery accent, for it’s similar to sauté turnip greens. However, these bitter greens paired with sweet roast potatoes and earthy Truffle oil creates a playful dish of rustic flavors. Use the truffle oil lightly, for a little goes a long way.
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I love the look of this and would love to make it this weekend for my partner and I. Unfortunately I cannot get the link for the truffle oil roast potatoes to connect. Is there anywhere else I could get hold of this?
Hi, Cathy! It’s about 2 servings.
Wanting to make your yummy looking dishes with the truffle oil. Could you tell me if this is for 2 or 4 servings? Thanks very muhc
I adore salmon and am always on the look out for new ways to prepare it. This recipe right here takes the cake. Looks and sounds so incredibly delicious.
So fresh and so clean 🙂
Interestingly enough, as fish gets expensive and harder for you to come by on the NE coast, over here in the Middle East, winter brings cheaper and better catch. Wild salmon is hard to come by here though and can only be had in the organic food store which is ridiculously overpriced (even as organics go).