Balsamic Glazed Salmon with Blistered Shishitos
Balsamic-glazed salmon is paired with two simply prepared seasonal superstars: tomatoes and shishitos.
Servings
Produce
Kentucky Beefsteak Tomato
4 2 Whole
Shishito Pepper
3 1.5 oz
Thyme
4 2 Sprig
Red Onion (Organic)
1/2 0.25 Whole
Cremini mushrooms
7 3.5 oz
Shiitake mushrooms
3 1.5 oz
Protein & more
Atlantic Salmon fillets
1 0.5 lb
Pine Nuts
1 0.5 oz
Feta cheese
2 1 oz
Pantry items
Olive oil
1 0.5 tablespoon
Sea salt
1 1/2 0.75 tablespoon
Black pepper
1/2 0.25 teaspoon
Spice mix
Balsamic glaze
Tamari
3 1.5 tablespoon
Balsamic vinegar
1 0.5 tablespoon
Raw sugar
3 1.5 tablespoon
Prep ahead (optional)
a. Cut beefsteak tomato into ½”-thick slices. b. Cut shiitake mushrooms and cremini mushrooms into ¼”-thick slices. c. Thinly slice red onion.
Instructions
1
Cook shishitos and mushrooms:
a. In large sauté pan over medium-high heat, add 1 tbsp olive oil. When pan is hot but not smoking, add shishitos (leave whole) and thyme sprigs (leave whole). Stir-fry, allowing shishitos to blister, about 2-3 minutes.
b. Add cremini (¼”-thick slices) and shiitake mushrooms (¼”-thick slices). Stir-fry until mushrooms caramelize, about 2 minutes.
c. Add red onion (thinly slice) and stir-fry just until onion softens but retains its color, about 1-2 minutes. Discard thyme sprigs and transfer stir-fried veggies onto a plate or large bowl so you can use the pan for salmon.
2
Cook salmon:
a. Portion salmon and season with ½ tsp salt and ¼ tsp black pepper.
b. In the same sauté pan over medium-high heat, add 2 tsp olive oil. Add salmon top-side down and cook until golden and crispy, about 1-2 minutes.
c. Flip salmon and cook another 6-7 minutes, or until almost opaque throughout. Hint: There should be little to no bright pink when you look at the side of the fillet.
d. Reduce heat to medium and brush or spoon balsamic glaze on top-side of salmon. Flip a final time and cook to allow glaze to caramelize, being careful not to let the sugars burn, about 2 more minutes. Remove from pan and set aside.
3
Serve:
a. Wipe sauté pan clean with paper towels. Over medium-high heat, add pine nuts and toast until golden and fragrant, stirring constantly.
b. Plate balsamic-glazed salmon.
c. Add beefsteak tomato (½”-thick slices) to plates. Season with salt.
d. Serve blistered shishito and mushroom sauté alongside. Garnish with feta and toasted pine nuts.
Chef's notes
If fish isn't a preference, this balsamic glaze works beautifully on roast chicken or pork. For a gourmet touch, consider seasoning the tomato slices with a special salt. A smoked salt would be a delicious choice with this recipe.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Johnson’s Backyard Garden,
Austin TX
Austin TX
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX