Salmon Braised with Mushrooms

Yield: 4 Servings

2 tablespoons extra-virgin olive oil 
4 (6-ounce) center-cut salmon fillets, about 1_ inches thick 
Kosher salt and freshly ground black pepper 
1 cup chicken stock 
1 recipe Marinated Mushrooms (see recipe below) 
1 tablespoon unsalted butter 
Heat the oil in a large skillet over medium-high heat until it shimmers. Season the salmon with salt and pepper on both wider (cut) sides. Add the pieces to the skillet, with the seasoned sides down. Adjust the heat so the oil sizzles but does not smoke. Cook for about 3 minutes without turning (the cooked side will be golden), then transfer the salmon to a plate. Wipe out the skillet.

Add the chicken stock and the marinated mushrooms to the skillet and bring to a simmer over medium heat. Nestle the salmon, cooked-side up, among the mushrooms. Gently simmer, basting frequently, until the salmon is cooked, 2 to 4 minutes for medium rare.

Transfer the salmon to serving plates. Stir the butter, salt, and pepper into the mushrooms. Spoon the mushrooms onto each plate and serve.


Marinated Mushrooms

1/4 cup plus 2 tablespoons extra-virgin olive oil 
2 leeks, white part only trimmed, halved lengthwise and thinly sliced 
1 small onion, peeled, quartered lengthwise and thinly sliced