Poached Wild Salmon with Peas and Morels
Delicate wild salmon fillets poached in white wine and served with a luxurious cream sauce featuring fresh morels and sweet peas. This elegant dish combines the richness of salmon with earthy mushrooms and bright spring vegetables.
Ingredients
- •2 piece center-cut wild salmon fillets
- •1 cup dry white wine
- •2 tablespoons kosher salt
- •4 tablespoons unsalted butter
- •4 ounces fresh morels
- •½ cup shelled peas
- •½ cup heavy cream
- •1 to taste black pepper
- •2 tablespoons fresh chives
Cooking Instructions
- 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.
10 min
- 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.
12 min
- 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.
3 min
