Poached Wild Salmon with Peas and Morels |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This simple yet luxurious preparation is delicious with fresh wild king salmon, though you can use any of your favorite salmon varieties. Ingredients:
2 6-8-ounce center-cut wild salmon fillets (each about 1 1/2 thick) |
1 cup dry white wine |
2 tablespoons kosher salt plus more for seasoning |
4 tablespoons (1/2 stick) unsalted butter |
4 ounces fresh morels; sliced, stemmed shiitake; or other mushrooms |
1/2 cup shelled fresh (or frozen, thawed) peas |
1/2 cup heavy cream |
freshly ground black pepper |
2 tablespoons minced fresh chives or 2 pea tendrils |
Directions:
1. Place salmon, skin side down, in a large high-sided skillet. Add wine, 2 tablespoons salt, and cold water to cover salmon by 1/2 . Cover pan; bring liquid to a simmer over medium heat. Reduce heat to medium-low, uncover, and gently poach salmon until just cooked through and barely opaque in the center, about 6 minutes, depending on thickness. Transfer salmon and 2 tablespoons poaching liquid to a plate; tent loosely with foil.
2. Meanwhile, melt butter in a medium skillet over medium heat. Add mushrooms and cook, stirring occasionally, until they begin to soften, about 3 minutes. Add 1/2 cup salmon poaching liquid and peas and simmer until peas begin to soften, 2-3 minutes. Add cream and bring sauce to a simmer. Cook until slightly thickened, about 5 minutes. Season with salt and pepper.
3. Using a spatula, transfer salmon, skin side up, to paper towels. Gently peel off and discard skin. Invert onto serving plates and spoon sauce over. Garnish with chives.
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