Grilled King Salmon with Asparagus, Morels, and Leeks

Name: Grilled King Salmon with Asparagus, Morels, and Leeks
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Global
Ingredients: 454 grams slender asparagus, trimmed and cut in half on a diagonal; 3 Tbsps butter; 2 teaspoons chopped fresh thyme leaves; 1 teaspoons kosher salt, divided; 1 large leek (white part only), thinly sliced and rinsed well to remove dirt; 227 grams fresh morel mushrooms, rinsed well and halved lengthwise, or 3/4 oz. dried morels; 1 Tbsp olive oil; 1 teaspoons pepper, divided; 1 fillet king or coho salmon fillet (1 1/2 lbs., 1 in. thick), with skin; 59 milliliters fino sherry or dry white wine; 237 milliliters whipping cream

Grilled King Salmon with Asparagus, Morels, and Leeks is a gluten free, primal, and pescatarian recipe with 6 servings. One portion of this dish contains roughly 10g of protein, 25g of fat, and a total of 293 calories. This recipe covers 17% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Fourth Of July. Head to the store and pick up slender asparagus, fino sherry, thyme leaves, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes.

Instructions

Boil asparagus until barely tender-crisp, 2 minutes; drain and rinse asparagus in cold water.

Ingredients you will need

Asparagus

Water

Heat grill to medium-high (about 450).

Equipment you will use

Grill

Cook leek in butter in a large frying pan over medium heat until soft, 5 minutes.

Ingredients you will need

Butter

Leek

Equipment you will use

Frying Pan

Add thyme, 1/2 tsp. salt, 1/4 tsp. pepper, and the morels; cook, stirring occasionally, until morels are tender, 5 minutes. Stir in sherry and reduce by half, 30 to 45 seconds. Set vegetables aside.

Ingredients you will need

Vegetable

Morel Mushrooms

Pepper

Sherry

Thyme

Salt

Fold a 12- by 17-in. sheet of heavy-duty foil in half crosswise. With a knife tip, poke dime-size holes through foil about 2 in. apart. Oil one side of foil. Rub fish on both sides with oil and put skin side down on foil.

Ingredients you will need

Fish

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Knife

Aluminum Foil

Sprinkle with remaining 1/4 tsp. each salt and pepper.

Ingredients you will need

Salt And Pepper

Set salmon on foil on cooking grate; grill, covered, until fish is barely cooked through, about 10 minutes. With 2 wide spatulas, slide fish from skin to a warm baking sheet; tent with foil. If you want crisp skin, continue to cook skin on foil until crisp, 1 to 3 minutes more.

Ingredients you will need

Salmon

Fish

Equipment you will use

Baking Sheet

Spatula

Grill

Aluminum Foil

Remove foil from grill, then gently peel off skin, using fingers or a wide spatula (skin may break into pieces). Set salmon skin, if using, on a platter.

Ingredients you will need

Salmon

Equipment you will use

Spatula

Grill

Aluminum Foil

Add cream and asparagus to mushrooms and bring to a boil over high heat, stirring; boil longer to thicken sauce if you like. With 2 spatulas, set fish on skin. Spoon half the vegetable sauce over salmon and serve the rest on the side.

Ingredients you will need

Asparagus

Mushrooms

Vegetable

Salmon

Cream

Sauce

Fish

Equipment you will use

Spatula

Serve immediately.

*Soak dried morels in hot water until softened, 8 minutes. Squeeze out water; cut in half.

Ingredients you will need

Morel Mushrooms

Water

Equipment

Ingredients

Servings:

454grams

slender asparagus, trimmed and cut in half on a diagonal 3Tbsps

butter 2teaspoons

chopped fresh thyme leaves 1teaspoons

kosher salt, divided 1large

leek (white part only), thinly sliced and rinsed well to remove dirt 227grams

fresh morel mushrooms, rinsed well and halved lengthwise, or 3/4 oz. dried morels 1Tbsp

olive oil 1teaspoons

pepper, divided 1fillet

king or coho salmon fillet (1 1/2 lbs., 1 in. thick), with skin 59milliliters

fino sherry or dry white wine 237milliliters

whipping cream

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon on the menu? Try pairing with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Santan Ema Reserve Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 14 dollars.