Entrée: United States – Pan-Seared Walleye with Arugula and Shiitake Salad

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 8 min

Cook 8 min

Total 16 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 walleye fillets
Salt and pepper to taste
2 tbsp (30 ml) olive oil, divided
1 cup (70 g) shiitake mushrooms, sliced
3 cups (90 g) arugula
1 tbsp (15 ml) lemon juice
1 tsp (5 ml) Dijon mustard
Salt and pepper to taste

Show original ingredient measurements

2 walleye fillets
Salt and pepper to taste
2 tbsp (30 ml) olive oil, divided
1 cup (70 g) shiitake mushrooms, sliced
3 cups (90 g) arugula
1 tbsp (15 ml) lemon juice
1 tsp Dijon mustard
Salt and pepper to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. **Prepare the Walleye:** Season the walleye fillets with salt and pepper. In a skillet, heat 1 tablespoon (15 ml) of olive oil over medium-high heat. Add the fillets and cook for 3-4 minutes on each side or until the fish flakes easily with a fork. Remove and keep warm.
   
2. **Prepare the Salad:** In the same skillet, add the remaining olive oil and sauté the shiitake mushrooms until browned and tender. In a bowl, combine arugula, sautéed shiitake mushrooms, lemon juice, Dijon mustard, and season with salt and pepper. Toss well to combine. Serve the salad as a bed for the walleye fillets.

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1. **Prepare the Walleye:** Season the walleye fillets with salt and pepper. In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the fillets and cook for 3-4 minutes on each side or until the fish flakes easily with a fork. Remove and keep warm.
   
2. **Prepare the Salad:** In the same skillet, add the remaining olive oil and sauté the shiitake mushrooms until browned and tender. In a bowl, combine arugula, sautéed shiitake mushrooms, lemon juice, Dijon mustard, and season with salt and pepper. Toss well to combine. Serve the salad as a bed for the walleye fillets.

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