Poached Wild Salmon with Peas and Morels

Name: Poached Wild Salmon with Peas and Morels
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 2 servings Freshly ground black pepper; 237 milliliters dry white wine; 2 Tbsps minced fresh chives or 2 pea tendrils; 118 milliliters shelled fresh (or frozen, thawed) peas; 118 milliliters heavy cream; 2 Tbsps kosher salt plus more for seasoning; 340 grams center-cut wild salmon fillets (each about 1 1/2 thick); 4 Tbsps (1/2 stick) unsalted butter

You can never have too many main course recipes, so give Poached Wild Salmon with Peas and Morels Head to the store and pick up butter, wine, chives, and a few other things to make it today. To use up the heavy cream you could follow this main course with the Homemade Blizzards with Reese’s Peanut Butter Eggs as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Place salmon, skin side down, in a largehigh-sided skillet.

Ingredients you will need

Salmon

Equipment you will use

Frying Pan

Add wine, 2 tablespoons salt,and cold water to cover salmon by 1/2". Coverpan; bring liquid to a simmer over mediumheat. Reduce heat to medium-low, uncover,and gently poach salmon until just cookedthrough and barely opaque in the center,about 6 minutes, depending on thickness.

Ingredients you will need

Salmon

Water

Salt

Wine

Transfer salmon and 2 tablespoons poaching liquidto a plate; tent loosely with foil.

Ingredients you will need

Salmon

Equipment you will use

Aluminum Foil

Meanwhile, melt butter in a mediumskillet over medium heat.

Ingredients you will need

Butter

Add mushroomsand cook, stirring occasionally, until theybegin to soften, about 3 minutes.

Add1/2 cup salmon poaching liquid and peasand simmer until peas begin to soften, 2-3minutes.

Ingredients you will need

Salmon

Peas

Add cream and bring sauce to asimmer. Cook until slightly thickened, about5 minutes. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Cream

Sauce

Using a spatula, transfer salmon, skinside up, to paper towels. Gently peel off anddiscard skin. Invert onto serving plates andspoon sauce over.

Ingredients you will need

Salmon

Sauce

Equipment you will use

Paper Towels

Spatula

Garnish with chives.

Ingredients you will need

Chives

Equipment

Ingredients

Servings:

2servings

Freshly ground black pepper 237milliliters

dry white wine 2Tbsps

minced fresh chives or 2 pea tendrils 118milliliters

shelled fresh (or frozen, thawed) peas 118milliliters

heavy cream 2Tbsps

kosher salt plus more for seasoning 340grams

center-cut wild salmon fillets (each about 1 1/2" thick)4Tbsps

(1/2 stick) unsalted butter

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. 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. You could try Trentadue La Storia Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 20 dollars per bottle.