Salmon Recipe

Time30m

Serves4

Braised beet greens, hen – of – the – wood mushrooms

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Ingredients

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1
Clean and Chop Mushroom
Rinse the hen-of-the-woods mushrooms under cold water to remove any dirt. Pat them dry with a paper towel. Cut the mushrooms into bite-sized pieces.
2
Prepare Beet Greens
Rinse the beet greens thoroughly under cold water. Remove any tough stems and chop the leaves into smaller pieces.
3
Mince Garlic
Peel and mince the garlic cloves.

4
Sear the Salmon
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the salmon fillets with salt and black pepper. Once the oil is hot, place the salmon fillets skin-side down in the skillet. Sear for about 4-5 minutes until the skin is crispy.
5
Cook the Mushrooms
Add the remaining tablespoon of olive oil to the skillet. Add the chopped hen-of-the-woods mushrooms and minced garlic. Sauté for about 5 minutes until the mushrooms are golden brown and tender.
6
Add Beet Greens
Add the chopped beet greens to the skillet. Stir to combine and cook for an additional 3-4 minutes until the greens are wilted.
7
Finish the Dish
Drizzle lemon juice over the salmon and vegetables. Cook for another 1-2 minutes to let the flavors meld together. Remove from heat.