Strut That Sustainable Sockeye (With Recipe)

Ingredients in this Recipe

* If sea beans are unavailable, substitute asparagus or haricots verts, and adjust salt to taste.
2 tbls. canola oil
3/4 cup thinly sliced fresh porcini mushrooms
Heat skillet on high, add remaining canola oil. When very hot, sear salmon skin side down for 4 minutes. Flip to flesh side down for approximately 3 minutes. Test for doneness. Plate over bed of mushrooms, peppers and sea beans. Drizzle with white balsami
Salt & pepper to taste
Saute mushrooms and roasted red peppers together in one tablespoon of canola oil until mushrooms are tender. Remove from pan and set aside. Next, add sea beans, until wilted slightly. Combine with mushrooms and peppers.

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