POACHED SALMON WITH ENGLISH PEAS
This is a wonderful dish that blends the delicious flavors of the earth and sea. You'll learn how to poach salmon, which is a great way to keep the meat moist. This delicious fish is combined with in-season fresh peas and morels to make a tasty lunch or dinner.
Provided by Canal House
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 10
Steps:
- In a wide, deep pot or Dutch oven, add water to the depth of a couple of inches and bring to a gentle simmer.If you are cutting portions from a whole salmon fillet, cut two large pieces from the center of the fillet. To the poaching water, add the wine and a generous pinch of salt. Gently lower the fish, skin side down, into the poaching liquid, and reduce the heat to medium-low. Gently poach the fish until it is just cooked through or barely opaque in the center, 8 to 12 minutes.
- While the salmon is poaching, prepare the rest of the ingredients for the sauce. Cut the morels in half or quarters, depending on the size of the mushrooms. Melt the butter in a medium skillet over medium heat. Add the morels. Season with a pinch of salt and pepper and reduce the heat to medium-low. Add the peas and toss to coat in the butter mixture. Add 1/2 cup of the salmon poaching liquid, and simmer until the peas begin to soften and the liquid evaporates, about 3 to 4 minutes.
- While the sauce is cooking, finely chop the chives and pick the chive blossoms for the garnishing of the dish.Add the cream and gently simmer the sauce until slightly thickened, about 2 minutes.
- Check the doneness of the salmon by gently inserting a paring knife into the thickest part of the fillet. If the knife blade is slightly warm to the touch, remove the fillets from the poaching liquid with a fish spatula.Carefully peel off and discard the skin.
- Serve the salmon with the peas and cream spooned on top. Garnish with sea salt, chives, and chive blossoms, if you like.
WILD SALMON WITH ENGLISH PEAS AND MUSTARD BEURRE BLANC
Blanched English peas are scattered around a simple roasted side of wild salmon. Beurre blanc, served on the side, is essentially a warm vinaigrette made with butter instead of oil. Finish this dinner dish with a sprinkling of chives and-if you have them-a few flowering pea shoots.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 40m
Number Of Ingredients 11
Steps:
- Blanch fresh peas in a medium pot of salted boiling water until bright green and just tender, 3 to 4 minutes. Transfer to an ice-water bath and let cool completely. Drain. (If using frozen peas, skip this step.)
- Preheat oven to 400 degrees. Rub salmon on both sides with oil and season with salt and pepper. Transfer to a parchment-lined baking sheet, skin-side down. Roast until medium-rare, 10 to 12 minutes.
- Meanwhile, in a small saucepan, combine shallot, wine, and vinegar. Bring to a boil, then reduce to a simmer and cook until liquid is reduced to about 2 tablespoons.
- Reduce heat to low. Whisk in mustard to combine, then whisk in butter, 1 tablespoon at a time, adding each piece as soon as previous one melts. Season with salt and pepper. (If not serving right away, keep beurre blanc warm over a pan of simmering water; do not let sauce simmer.)
- Arrange salmon on a platter and top with peas. Sprinkle with chives, top with pea shoots, and serve, with warm beurre blanc alongside.
EASY POACHED SALMON
Cook this simple poached salmon at the beginning of the week and use it in salads and sandwiches or as a main course on busy weeknights.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Yield Serves 4
Number Of Ingredients 8
Steps:
- In a small pan, arrange fillets in a single layer. Cover with water until fillets are just submerged. Remove fillets and set aside. Add garlic, carrot, herbs, peppercorns, and wine. Bring to a boil, season with salt, then turn off heat; add fillets skin-side down, and cook, covered, until slightly underdone in the center, about 10 minutes per inch of thickness. Reserve the poaching liquid and, once cool, combine with fillets.
SALMON AND MORELS POACHED IN MUSHROOM BROTH
Provided by Molly O'Neill
Categories dinner, main course
Time 1h30m
Yield Four servings
Number Of Ingredients 10
Steps:
- To make the broth, combine all the ingredients with 4 cups water in a large saucepan and bring to a boil over medium-high heat. Reduce heat and simmer until reduced by half, about 1 hour. Strain through a fine sieve and place in a clean, wide saucepan.
- Bring the broth to a boil and reduce to a simmer. Stir in the morels and return to a simmer. Add the salmon and simmer slowly until just cooked through, about 10 minutes.
- Carefully lift the salmon out of the broth with a spatula and place each piece in a shallow bowl. Use a slotted spoon to place the morels over and around the salmon. Sprinkle with the salt and pepper and drizzle with the lemon juice. Ladle some of the broth around the salmon, garnish with the dill and serve immediately.
Nutrition Facts : @context http, Calories 264, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 16 grams, Fiber 2 grams, Protein 25 grams, SaturatedFat 4 grams, Sodium 446 milligrams, Sugar 1 gram
POACHED SALMON WITH SNOW PEAS
Poaching salmon with lemon zest lends the fish a brightness that is only further highlighted by the crisp snow peas.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 8
Steps:
- Bring water and lemon zest to a simmer in a large skillet. Season salmon fillets and add to pan with snap peas. Cover and cook 5 minutes, until salmon is opaque throughout; transfer to a platter. Drain and toss peas with butter, mint, and watercress. Drizzle with olive oil and season.
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