4  8oz Salmon Fillets
Badia® Sea Salt
Mixed peppercorns, freshly ground
Fresh lemon juice
Basso® Extra Virgin Olive Oil
2 bunches fresh leeks
8oz shiitake mushrooms
1tsp grated ginger

A splash of balsamic vinegar
Sliced Heirloom Tomatoes


Rinse fish, pat dry and season with sea salt, finely ground pepper and lemon juice. Heat olive oil in a skillet until hot but not smoking. Sear salmon for 2 to 3 minutes on each side. Remove from heat and let rest.

Julienne and wash leeks well. Place into hot water to blanch, strain to drain well and cool. Clean and slice shiitake mushrooms. Heat olive oil over medium heat in a sauté pan. Add mushrooms and toss in the hot pan. Add leeks, ginger, sea salt and freshly ground mixed peppercorns, then the splash of balsamic vinegar. Toss well in hot pan and mix with wooden spoon. Let cook for 5 minutes.

Divide leek and mushroom mixture between 4 plates. Put seared salmon on top garnish with lemon. Slice heirloom tomatoes on the side. Bon Appétit!


   Item #     Description    Pack Size

6217265  Salmon Fillet Cuts, 4/8oz, Skinless Boneless Tail Cuts
4701820  Lemons 165ct
4731025  Ginger 1/30lb
1807030  Badia Sea Salt 12/10oz
4724430  Leeks 12ct
4724044  Shiitake Mushrooms 3lb
3805012  Basso Extra Virgin Olive Oil 12/1ltr

Seared Salmon Tail Cuts with Sautéed Leeks and Shiitake Mushrooms
Lucayan Tropical Produce Heirloom Tomatoes: Black Prince, Striped German, Italian Globe and more. Also available (as of Dec. 2012) Cluster Tomatoes, Beefsteak Tomatoes, Baby Beefsteak Tomatoes.

Seared Salmon Tail Cuts with Sautéed Leeks and Shiitake Mushrooms

Recommended Posts