Mr. O-P has been a
bit under the weather, and by this I mean really under it...almost flattened,
so it has been up to me to try to build up his strength with lots of fruits and
vegetables and omega 3s. As you've read here in the past, he has always been
the salmon cooker in this house, but out of necessity, I am coming into my own.
This recipe from epicurious.com is not only easy to prepare and delicious to eat, but in and of itself is an entire meal. Poached salmon (cooking style, not acquisition method) always seems more filling than other kinds of cooked salmon, and the rich and woodsy morels only add to the satisfying goodness. No morels on hand, you say? No problem! Melissa's Produce sells packages of dried morels that fully hydrate in about 30 minutes and, believe it or not, are as delicious as the fresh.
This dinner was not only nutritional and easy to prepare, but elegant and company worthy as well. The peas are a must, and do not substitute for the heavy cream. If need be, serve with a light salad of mixed greens topped with vinaigrette, and a crusty roll.
This recipe from epicurious.com is not only easy to prepare and delicious to eat, but in and of itself is an entire meal. Poached salmon (cooking style, not acquisition method) always seems more filling than other kinds of cooked salmon, and the rich and woodsy morels only add to the satisfying goodness. No morels on hand, you say? No problem! Melissa's Produce sells packages of dried morels that fully hydrate in about 30 minutes and, believe it or not, are as delicious as the fresh.
This dinner was not only nutritional and easy to prepare, but elegant and company worthy as well. The peas are a must, and do not substitute for the heavy cream. If need be, serve with a light salad of mixed greens topped with vinaigrette, and a crusty roll.
Poached Wild Salmon with Peas & Morels
Adapted slightly from epicurious
Adapted slightly from epicurious
2 6-8-ounce center-cut wild salmon fillets (each about 1 1/2" thick)
1 cup dry white wine
2 tablespoons kosher salt
1 cup dry white wine
2 tablespoons kosher salt
4 tablespoons unsalted
butter
1 .5 ounce package Melissa’s dried morels
1/2 cup frozen peas, thawed
1/2 cup heavy cream
Salt & Freshly ground black pepper
2 tablespoons chives, for garnish
Place salmon, skin side down, in a large high-sided skillet. Add wine, kosher salt, and cold water to cover. Cover pan; 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. Transfer salmon and 2 tablespoons poaching liquid to a plate; tent loosely with foil.
Meanwhile, melt butter in a medium skillet over medium heat. Add mushrooms and cook, stirring occasionally, until warmed through, about 3 minutes. Add 1/2 cup salmon poaching liquid and peas and simmer until peas begin to soften, 2-3 minutes. Add cream and bring sauce to a simmer. Cook until slightly thickened, about 5-7 minutes. Season with salt and pepper.
Using a spatula, transfer salmon, skin side up, to paper towels. Gently peel off and discard skin. Invert onto serving plates and spoon sauce over. Garnish with chives.
1 .5 ounce package Melissa’s dried morels
1/2 cup frozen peas, thawed
1/2 cup heavy cream
Salt & Freshly ground black pepper
2 tablespoons chives, for garnish
Place salmon, skin side down, in a large high-sided skillet. Add wine, kosher salt, and cold water to cover. Cover pan; 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. Transfer salmon and 2 tablespoons poaching liquid to a plate; tent loosely with foil.
Meanwhile, melt butter in a medium skillet over medium heat. Add mushrooms and cook, stirring occasionally, until warmed through, about 3 minutes. Add 1/2 cup salmon poaching liquid and peas and simmer until peas begin to soften, 2-3 minutes. Add cream and bring sauce to a simmer. Cook until slightly thickened, about 5-7 minutes. Season with salt and pepper.
Using a spatula, transfer salmon, skin side up, to paper towels. Gently peel off and discard skin. Invert onto serving plates and spoon sauce over. Garnish with chives.
I love salmon and this looks delicious. Thanks for sharing.
ReplyDeleteHi Pattie:)
ReplyDeleteSo sorry to hear about Mr. O-P...With the exception of the heavy cream, everything about this meal is super healthy and I'm sure quite delicious also. It may even be worth me including the heavy cream, lol...
I've never poached salmon before. I'm not sure as to why but I will be pinning this so I remember the next time. I did pick up a package of Melissa's dried morels while at Wegman's the other day. Now I know what to do with them!!!
I hope Mr. O-P is on the road to recovery...thank you so much for sharing, Pattie...
Congratulations!
ReplyDeleteYour recipe is featured on Full Plate Thursday this week and has been pinned to our Features Board. Hope you enjoy your weekend and your new Red Plate!
Miz Helen