Poached Wild Salmon With Peas And Morels Recipes

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POACHED WILD SALMON WITH PEAS AND MORELS

This simple yet luxurious preparation is delicious with fresh wild king salmon, though you can use any of your favorite salmon varieties.

Provided by Melissa Hamilton

Categories     Milk/Cream     Fish     Mushroom     Poach     High Fiber     Dinner     Seafood     Salmon     Legume     Pea     White Wine     Spring     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 2 servings

Number Of Ingredients 9



Poached Wild Salmon with Peas and Morels image

Steps:

  • Place salmon, skin side down, in a large high-sided skillet. Add wine, 2 tablespoons salt, and cold water to cover salmon by 1/2". 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, depending on thickness. 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 they begin to soften, 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 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.

2 (6-8-ounce) center-cut wild salmon fillets (each about 1 1/2" thick)
1 cup dry white wine
2 tablespoons kosher salt plus more for seasoning
4 tablespoons (1/2 stick) unsalted butter
4 ounces fresh morels; sliced, stemmed shiitake; or other mushrooms
1/2 cup shelled fresh (or frozen, thawed) peas
1/2 cup heavy cream
Freshly ground black pepper
2 tablespoons minced fresh chives or 2 pea tendrils

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



Poached Salmon with English Peas image

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.

2 8 ounce salmon fillets (center cut), preferably Wild King salmon
1 cup dry white wine
Flaky sea salt, preferred brand Maldon
4 ounces fresh morel mushrooms, or dried morels soaked in hot water
4 tablespoons unsalted butter
2 cups shelled English peas, or frozen peas
Freshly ground black pepper
1 bunch of chives, finely chopped
1/2 cup heavy cream
Chive blossoms, for garnish, optional

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



Poached Salmon with Snow Peas image

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.

6 cups water
3 strips lemon zest
4 skinless salmon fillets (4 to 6 ounces each)
1/2 pound trimmed snap peas
2 tablespoons unsalted butter
1/2 cup fresh mint leaves
1 bunch trimmed watercress
Olive oil

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



Wild Salmon with English Peas and Mustard Beurre Blanc image

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.

1 cup shelled green peas (from 1 pound in pods), or 1 cup frozen peas, thawed
Coarse salt and freshly ground pepper
1 side wild sockeye salmon (1 1/4 pounds)
1 tablespoon extra-virgin olive oil
1 shallot, minced
3/4 cup dry white wine, such as Sauvignon Blanc
1/4 cup champagne vinegar
1 tablespoon whole-grain mustard
1 stick cold unsalted butter, cut into tablespoons
2 tablespoons finely sliced chives, for serving
Flowering pea shoots, for serving (optional)

CREAMED SALMON AND PEAS

Fast comfort food best served over white rice, toasted bread, a hot biscuit or puff pastry. Great meal from the pantry.

Provided by KissKiss

Categories     Toddler Friendly

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8



Creamed Salmon and Peas image

Steps:

  • Melt butter in a large pan, add flour and cook over medium heat until light brown and pasty (1-2 minutes).
  • Slowly add milk and whisk until all flour bits are broken up. Continue to whisk while milk comes to a boil and thickens, and add salt and pepper to taste.
  • When cream sauce is slightly thickened, add salmon and peas and continue to cook until sauce is thickened up and the salmon and peas are heated through. Stir in lemon juice and dill.
  • Serve over hot white rice, toasted bread, a hot biscuit or puff pastry.

2 tablespoons butter
2 tablespoons all-purpose flour
1 1/4 cups milk
salt and pepper
14 3/4 ounces salmon, drained and picked free of bones and skin
1 cup canned peas
1 teaspoon lemon juice
1/4 teaspoon dried dill

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  • Place salmon, skin side down, in a large high-sided skillet. 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. Transfer salmon and 2 Tbsp. 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 they begin to soften, 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 minutes. Season to taste with salt and pepper.
  • Using a spatula, transfer salmon, skin side up, to paper towels. Gently peel off and discard skin. Invert salmon onto serving plates and spoon mushroom sauce over. Garnish with chives.
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