Poached Salmon with Peas and Morels

Poached Salmon with Peas and Morels
Serves 2

The second poached salmon recipe once again highlights the salmon and dresses it up by adding a simple yet luxurious sauce. Salmon is an amazingly simple and scrumptious quick meal. I especially love fresh wild king salmon, although you could use any of your favorite sustainable salmon varieties. See the Poached Salmon with Tarragon Sauce & Fingerling Potatoes post for more information on the attributes and storage of salmon.

• ·      Two 6-8 oz center-cut salmon fillet, about 1½” thick, with skin
•     1 C dry white wine
•         2 Tb kosher salt
•     3 Tb unsalted butter 
•     4 oz fresh morels; sliced, stemmed shiitake; or other fresh mushroom 
•     ½ C salmon poaching liquid 
•     ½ C  shelled fresh (or frozen, thawed) peas
•     ¼ - ½ C heavy cream 
•     2 Tb chopped chives or pea tendrils 

The first step is to poach the salmon, which guarantees a moister fish compared to the risk of barbequing or broiling. In a deep skillet bring 1 C dry white wine, 2 Tb kosher salt and enough cold water to cover the salmon by ½”. Bring all to a simmer over medium heat covered.  Once simmering, immediately reduce temperature 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 cooked salmon and 2 Tb poaching liquid to a plate; tent loosely with foil.

Meanwhile, melt 3 Tb unsalted butter in a medium skillet over medium heat.  Add 4 oz fresh morels; sliced, stemmed shiitake; or other fresh mushroom and cook, stirring occasionally, until they begin to soften, about 3 minutes. Add ½ C salmon poaching liquid and ½ C shelled fresh (or frozen, thawed) peas and simmer until peas begin to soften, 2-3 minutes. Add ¼ - ½ C heavy cream and bring sauce to a simmer. Cook until slightly thickened, about 5 minutes. Season with salt and pepper. Shitakes and Morels Using a flat spatula, transfer the salmon, skin side up, to paper towels. Gently peel off and discard skin. Invert onto serving plates and spoon sauce over. Garnish with 2 Tb chopped chives or pea tendrils and serve. Bon Appetit! Larue