Crispy pan seared salmon with creamed spinach and mushrooms all cooks in one pan on the grill. The creamed spinach and mushrooms makes an excellent side dish and sauce for any protein, but it is especially good with salmon.
Salmon with Creamed Spinach and Mushrooms
Equipment
- Enameled Cast Iron Skillet or Dutch Oven
- Grill
- Sheet Pan
Ingredients
- 3-4 (6 oz) salmon filets, skin-on
- Smoked sea salt, as needed
- Freshly ground pepper, as needed
- 1-2 Tbsp grapeseed oil, or olive oil, plus more as needed
- 1 Tbsp fresh herbs, such as thyme, oregano, parsley, for serving
Creamed Spinach and Mushrooms
- 5 oz mushrooms such as shiitake and cremini, sliced
- 2 large portobello mushrooms, sliced
- 1 shallot, thinly sliced
- 2-3 cloves garlic, grated, or minced
- 1 Tbsp Dijon mustard
- ½ cup bone broth or stock
- 1 cup heavy cream
- 3 Tbsp mascarpone cheese
- ½ cup finely grated Parmesan cheese
- 1 (5 oz) bag baby spinach
- Smoked sea salt, to taste
- Freshly ground pepper, as needed
Instructions
Salmon
- When ready to cook, set the Traeger temperature to 425°F, and preheat with the lid closed for 15 minutes. Place a large enameled cast iron skillet or Dutch oven directly on the grill grates to preheat with the grill.
- Season the salmon filets with smoked sea salt and pepper, as desired.
- In the skillet on the grill, add enough oil to lightly coat the bottom of the pan. Place the salmon filets, flesh-side-down into the pan. Close the lid and cook until golden brown and seared 3-4 minutes. Flip the salmon filets, close the lid and cook until the salmon skin is crispy, 2-3 minutes.
- Remove the salmon from the grill and transfer to a sheet pan.
Creamed Spinach and Mushrooms
- Make the creamed spinach and mushrooms. In the same skillet on the grill, add additional oil if needed. Add the mushrooms, close the lid and cook until lightly browned and begin to soften, stirring after 5 minutes, 7-8 minutes.
- Add the shallots and garlic and stir to combine. Close the lid and cook until fragrant and the shallots have softened, 2-3 minutes.
- Stir in the Dijon mustard, broth, cream, and mascarpone cheese. Close the lid and cook until the sauce has thickened slightly, 3-4 minutes.
- Stir in the Parmesan and spinach. Close the lid and cook until the spinach has wilted, 3-4 minutes.
- Season the creamed spinach and mushrooms with smoked sea salt and pepper, as desired. Add the salmon filets to the pan, skin-side-down, nestled in the spinach and mushrooms. Close the lid and cook until the salmon reaches an internal temperature of 130°F, or desired doneness.
- Remove the salmon, and creamed spinach and mushrooms from the grill. Garnish with fresh herbs, and serve warm. Enjoy!
