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Sauteed Salmon With Morels And Peas
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- #40426
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1/2 pound morel mushrooms
1 pound shelling peas
salt, to taste
1 tablespoon butter
2 tablespoons minced green onion
1 fresh thyme sprig
freshly ground black pepper, to taste
2 tablespoons dry Madeira or Sherry
1 dash soy sauce
1/2 cup whipping cream
4 salmon fillets, diagonally sliced
1 tablespoon mild olive or peanut oil
directions
Slice the morels in half lengthwise and brush or shake off any debris. Wash them only if absolutely necessary and drain thoroughly.
Remove the peas from the pods. Blanch the peas in lightly salted water until they're crisp-tender and rinse them with cold water to stop the cooking.
Melt the butter in a medium skillet over medium-high heat and add the mushrooms. Cook the mushrooms until they begin to color, 2 to 3 minutes. Then add the green onion, thyme sprig and a dash of salt and pepper.
When the mushrooms begin to release their liquid, add the wine and soy sauce and cook until nearly dry, 1 minute. Add the cream and peas, bring to a boil, then reduce to a simmer.
Meanwhile, season the salmon lightly with salt and pepper and heat the oil in another skillet (preferably nonstick). Cook the salmon over high heat until nicely browned and a skewer slides in easily, 3 to 4 minutes per side.
Transfer the salmon to a serving dish or individual plates. Correct the seasoning of the mushroom-pea mixture and spoon it around the salmon. Garnish with more fresh thyme if desired.
added by
rfrmarybeth
nutrition data
474 calories, 24 grams fat, 21 grams carbohydrates, 42 grams protein per serving.
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reviews & comments
March 3, 2006
In typical fashion here we couldn't get shelling peas or morel mushrooms when it came time to review this recipe. We used shiitake mushrooms and asparagus tips instead. Even with these unexpected substitutions, this recipe was fabulous! Our only complaint was that there wasn't enough of the mushroom mixture (mmm!)