Poached Wild Salmon With Peas And Morels
Serves: 4
Kendrick Gleason
1 January 1970
Based on User reviews:
43
Spice
50
Sweetness
56
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
White Wine (dry)4 tbsps
Unsalted Butter (1/2 stick)1 cup
Heavy Cream2 tbsps
Chives (minced fresh)Directions:
1
Place salmon, skin side down, in a large high-sided skillet
2
Add wine, 2 tablespoons salt, and cold water to cover salmon by 1/2"
3
Cover pan; bring liquid to a simmer over medium heat
4
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
5
Transfer salmon and 2 tablespoons poaching liquid to a plate; tent loosely with foil
6
Meanwhile, melt butter in a medium skillet over medium heat
7
Add mushrooms and cook, stirring occasionally, until they begin to soften, about 3 minutes
8
Add 1/2 cup salmon poaching liquid and peas and simmer until peas begin to soften, 2-3 minutes
9
Add cream and bring sauce to a simmer
10
Cook until slightly thickened, about 5 minutes
11
Season with salt and pepper
12
Using a spatula, transfer salmon, skin side up, to paper towels
13
Gently peel off and discard skin
14
Invert onto serving plates and spoon sauce over
15
Garnish with chives
16
Place salmon, skin side down, in a large high-sided skillet
17
Add wine, 2 tablespoons salt, and cold water to cover salmon by 1/2"
18
Cover pan; bring liquid to a simmer over medium heat
19
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
20
Transfer salmon and 2 tablespoons poaching liquid to a plate; tent loosely with foil
21
Meanwhile, melt butter in a medium skillet over medium heat
22
Add mushrooms and cook, stirring occasionally, until they begin to soften, about 3 minutes
23
Add 1/2 cup salmon poaching liquid and peas and simmer until peas begin to soften, 2-3 minutes
24
Add cream and bring sauce to a simmer
25
Cook until slightly thickened, about 5 minutes
26
Season with salt and pepper
27
Using a spatula, transfer salmon, skin side up, to paper towels
28
Gently peel off and discard skin
29
Invert onto serving plates and spoon sauce over
30
Garnish with chives