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; 113 grams fresh morels; sliced, stemmed shiitake; or other mushrooms; 340 grams 6–8-ounce center-cut wild king salmon fillets (each about 1 1/2-inch 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 a try. This recipe serves 2. One serving contains 794 calories, 39g of protein, and 56g of fat. This recipe covers 39% of your daily requirements of vitamins and minerals. Head to the store and pick up pepper, peas, morels, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

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

Ingredients you will need

Salmon

Equipment you will use

Frying Pan

Add wine, 2 Tbsp. salt, and cold water to cover salmon by 1/2". Cover pan and 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.

Ingredients you will need

Salmon

Water

Salt

Wine

Equipment you will use

Frying Pan

Transfer salmon and 2 Tbsp. poaching liquid to a plate; tent loosely with foil.

Ingredients you will need

Salmon

Equipment you will use

Aluminum Foil

Equipment

Frying Pan

Aluminum Foil

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 113grams

fresh morels; sliced, stemmed shiitake; or other mushrooms 340grams

6–8-ounce center-cut wild king salmon fillets (each about 1 1/2-inch 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. The Foley Johnson Carneros Chardonnay with a 4.6 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.