Seared Saba with Mushroom and Asparagus Salad
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Heat the flaxseed oil in a pan till it is hot.
Dry the saba filets with paper towel and then season with salt on both skin side and flesh side.
Gently place the saba filets into the hot oil, skin side down and sear until the skin is crispy and browned.
Flip the fish over onto its flesh side, reduce the heat to medium and cook until desired doneness.
Cut the lemon in half and squeeze the juice into the hot pan just before serving.
Heat the 2 Tbsp of flaxseed oil in a pan on high heat with the Shimeji mushrooms, sliced king oyster mushrooms and 1 tsp of salt.
Continue to cook the mushrooms until they start to color and brown.
Once the mushrooms are browned and caramelized, reduce the heat to medium and add the Enoki mushrooms and 2 Tbsp of ponzu.
Once Enoki mushrooms have softened, remove the mushrooms from the heat.
Add the remaining ingredients to the hot mushrooms and mix together well.
Serve the warm mushroom salad with the seared saba.
Serving Size 249g
Servings 4
- Amount Per Serving
- Calories 360
- % Daily Value *
- Total Fat 26g40%
- Saturated Fat 5g25%
- Trans Fat 0.0g
- Cholesterol 55mg19%
- Sodium 970mg41%
- Potassium 801mg23%
- Total Carbohydrate 7g3%
- Dietary Fiber 2g8%
- Sugars 2g
- Protein 25g50%
- Iron 3%
- Vitamin D 11%
Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Heat the flaxseed oil in a pan till it is hot.
Dry the saba filets with paper towel and then season with salt on both skin side and flesh side.
Gently place the saba filets into the hot oil, skin side down and sear until the skin is crispy and browned.
Flip the fish over onto its flesh side, reduce the heat to medium and cook until desired doneness.
Cut the lemon in half and squeeze the juice into the hot pan just before serving.
Heat the 2 Tbsp of flaxseed oil in a pan on high heat with the Shimeji mushrooms, sliced king oyster mushrooms and 1 tsp of salt.
Continue to cook the mushrooms until they start to color and brown.
Once the mushrooms are browned and caramelized, reduce the heat to medium and add the Enoki mushrooms and 2 Tbsp of ponzu.
Once Enoki mushrooms have softened, remove the mushrooms from the heat.
Add the remaining ingredients to the hot mushrooms and mix together well.
Serve the warm mushroom salad with the seared saba.
