Wild Salmon Stewed With Morels And Red Wine Recipes

Steps:

• 1. Prepare an outdoor grill for medium- high cooking over direct heat.
• 2. Meanwhile, make the orzo salad: Bring a large saucepan of salted water to a boil over high heat. Add the orzo and cook, stirring often, for about 8 minutes, or until just tender. Drain the orzo in a sieve and set aside.
• 3. In a medium bowl, whisk the vinegar, shallots, and garlic together. Gradually whisk in the olive oil. Season to taste with salt and pepper.
• 4. In a large bowl, toss the warm orzo, spinach, tomatoes, pine nuts, and basil with the vinaigrette. Season to taste with salt and pepper. Set aside at room temperature.
• 5. To cook the salmon: Coat the salmon with olive oil and season with salt and pepper. Oil the cooking grate. Place the salmon on the grill with the top right corner of each fillet facing the 2-o'clock position and cook for 4 minutes, without moving the salmon. (This will help give the salmon a good sear of nice grill marks and help it release from the grate.) Using a thin metal spatula, starting at the corner of each fillet nearest you, flip the fillets over. Grill for about 2 minutes, or until the fish is opaque with a slightly rosy center when flaked in the thickest part with the tip of a small knife. Remove from the grill.
• 6. Mound the salad in the center of a large serving platter or four dinner plates. Sprinkle with the feta cheese. Top with the salmon, sprinkle with the chives, and serve.

Steps:

• Snip ends off morels and wash morels three times in warm water in a large bowl, changing the water each time. Drain and set aside.
• In a deep pan wide enough to hold salmon and potatoes in a single layer, warm oil over medium heat. Add shallots, cover and cook until they are transparent, about 2 minutes. Add morels, cover and cook 10 minutes. Add red wine, port, bay leaves, and salt and pepper to taste. Bring to a boil, and simmer 5 minutes.
• Add potatoes and salmon, and poach (about 5 minutes for medium-rare). To serve, place equal portions of salmon and potatoes in four warm serving bowls. Top with poaching liquid, adjust seasonings to taste and drizzle each serving with a touch of olive oil. Serve immediately.

Steps:

• Heat oven to 375 degrees. Sprinkle salmon lightly on both sides with kosher salt. Place skin-side down in a low baking dish. Sprinkle top of fish with fennel and black pepper. Smear mustard evenly over the surface. Leave for at least 10 minutes to absorb seasoning and come to room temperature.
• Bake salmon, uncovered, just until white juices begin to surface at sides and top, 10 to 15 minutes, depending on thickness. Remove and let rest 5 minutes. (Salmon should be perfectly cooked, still moist at center.)
• As salmon cooks, make the vegetable stew: Set a Dutch oven or wide, heavy skillet over medium-high heat. Melt butter, then add the fennel. Season lightly with salt. Let fennel cook without browning, stirring frequently until just done, about 5 minutes. Add asparagus, sugar snap peas, shucked peas, cauliflower, scallions and a small pinch of salt. Stir to combine and add ¼ cup water. Raise heat to high and cover pot. Cook for 5 minutes, until vegetables are tender-crisp and just done (residual heat will cook them further). Turn off heat and transfer vegetables to a serving dish.
• In a tiny skillet, heat oil over medium-high. When oil is wavy, add mustard seeds and serrano chile, and stir together. When mustard seeds begin to sputter and pop, pour contents of skillet over the vegetable stew. Top with tarragon and parsley.
• For each serving, place a piece of salmon on a warmed plate. Spoon some vegetables over and around salmon. Pass remaining vegetables at the table.

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a jelly roll pan with aluminum foil, and spray with nonstick spray.
• Place garlic and olive oil in a small microwave safe bowl and cook on High for 1 1/2 minutes. Melt the butter in a saucepan over low heat, and stir in the garlic mixture. Remove from heat; stir in the Worcestershire sauce, lemon juice, white wine, black pepper, garlic salt, and fines herbs.
• Place the salmon fillets skin-side down on the prepared pan. Spoon about 1/3 of the butter sauce over the fillets, and sprinkle evenly with the fresh dill.
• Broil in the preheated oven for 3 minutes. Turn salmon fillets so that the side of the fillet faces up, and baste fillets with about 1/3 of the butter sauce; broil for 3 minutes. Turn the fillets to place the opposite side facing up; spoon on the remaining butter sauce; broil until the fish flakes easily with a fork, about 3 additional minutes.

Steps:

• Crush the bay leaves as finely as possible using a pestle and mortar, then mix with the breadcrumbs, lemon zest and some seasoning, then set aside. Put the spinach in a colander and pour over boiled water from the kettle to wilt it. Rinse under cold water to cool, then squeeze out as much of the water as possible. Bring the cream, white wine and mushrooms to the boil in a pan, then remove from the heat and set aside.
• Spread out the wilted spinach in the base of a baking dish or roasting tin that's large enough to snugly fit the salmon. Pour over the creamy mushrooms. Season to taste. Lay the salmon on top, down the middle of the dish, with the rounded-side up. Season the salmon and drizzle over the lemon juice, then scatter over the breadcrumbs so the fillet is completely covered. Will keep chilled for up to 24 hrs.
• Heat the oven to 200C/180C fan/gas 6. Dot the butter over the salmon and bake for 30-35 mins until the fish is just cooked through, the crumb is golden and the cream has bubbled into the spinach. Leave to rest for a few minutes, then serve the salmon and spinach straight from the dish.