Salmon with Balsamic and Summer Vegetables
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Seared Salmon with Summer Vegetables

A delicious salmon recipe from Michael Romano featured in Food and Wine.  Late summer corn and green beans and a great balsamic sauce. 
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Fish
Cuisine: American
Servings: 6 servings
Author: Michael Romano courtesy of Food and Wine Magazine


  • 3/4 cup unsalted butter 6 ounces, divided
  • 1 cup thinly sliced red onion
  • 3 garlic cloves 2 thinly sliced and 1 whole, divided
  • 1/4 pound  shiitake mushrooms stems removed and reserved, caps quartered, divided
  • 1 medium-size ripe tomato coarsely chopped
  • 1 teaspoon whole black peppercorns
  • 1 bay leaf
  • 1/3 cup balsamic vinegar
  • 1/3 cup water
  • Salt
  • Freshly ground black pepper
  • 3 tablespoons olive oil divided
  • 1 pound  fresh spinach
  • 2 cups fresh corn kernels
  • 1 lb center-cut salmon fillet sliced crosswise into 6 strips
  • 3 tablespoons finely chopped chives


  • Cut 6 tablespoons butter into 1/2-inch cubes, and refrigerate until ready to use. Melt 2 tablespoons butter in a medium nonreactive saucepan over medium-low. Add onion, sliced garlic, shiitake stems, tomato, black peppercorns, and bay leaf, and cook until vegetables are soft but not brown, about 12 minutes. Add balsamic vinegar and 1/3 cup water, increase heat to medium-high, and cook, stirring occasionally, until mixture is syrupy, about 4 minutes.
  • Reduce heat to low, and add cubed butter, 2 to 3 pieces at a time, whisking thoroughly between additions. Season sauce with salt and pepper to taste. Pour sauce through a fine wire-mesh strainer into a bowl; discard solids. Keep sauce warm over a double boiler.
  • Spear whole garlic clove with a dinner fork. Heat 2 tablespoons olive oil in a large skillet over high until just beginning to smoke. Add spinach; cook, stirring using fork with garlic clove, until spinach is wilted. Season with salt and pepper to taste; transfer to a colander to drain. Discard garlic clove.
  • Wipe skillet clean with paper towels. Reduce heat to medium, and add 3 tablespoons butter. Add shiitake caps, and cook, stirring, until softened, about 3 minutes. Stir in corn kernels; cook until completely heated through, about 3 minutes. Season with salt and pepper to taste. Transfer to a bowl, and keep warm.
  • Increase heat to high, and add remaining 1 tablespoon butter and remaining 1 tablespoon olive oil to skillet. Season salmon strips with salt and pepper to taste. Add fish to skillet, and cook until browned but barely cooked through, about 3 minutes per side.
  • Divide spinach among 6 plates; surround with corn and shiitakes. Place a salmon strip on top of spinach, and spoon vinegar sauce on fish. Garnish with a sprinkling of chives; serve immediately.