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Pan-Roasted Salmon with Mushrooms

What makes this quick and easy salmon dish distinctively delicious is the combination of curry and salt, which also gives the salmon a warm golden glow! Go light on the curry so as not to overpower the dish; it should be subtle. Done right, this mix makes an excellent seasoning for any pan-roasted fish. If you prefer a lower-sodium preparationsimply reduce the salt ratio or use a substitute product featuring potassium chloride or lactate. Serve this dish with a favorite vegetable on the side - we recommend sauteed spinach or green beans sauteed with mustard seed.
Yield: Serves 2
Total Time: 50 min
Prep: 25 min
Cook: 25 min
Additional:
Ingredients
Juice of half a lemon
Curry salt (1/3 curry powder to 2/3 sea salt), to taste
2 varieties of mushroom, whole (button, crimini, oyster, morel, shiitake)
1 clove garlic, finely chopped
Pinch of sea salt and organic pepper
1 handful of fresh flat leaf parsley, chopped (may substitute basil leaves)
Preparation
1.  Rub the salmon with lemon juice and sprinkle with the curry salt.
2.  Heat a pan on medium-high and add a little oil. Lay the salmon on the hot pan and reduce heat to medium-low. Flip the salmon when it is 2/3 cooked (after about 5 minutes) and continue cooking for a total of 6 to 8 minutes.
3.  Heat a dash of oil over medium heat in a separate pan. Add the mushrooms and garlic; toss. Add a splash of balsamic vinegar. Season with a pinch of salt and pepper. Reduce the heat and cook until garlic is transluscent.
4.  Plate mushrooms and sprinkle with chopped parsley. Serve warm with the salmon on top of the mushrooms.
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