0 (0)

Categories: Fish and shellfish, Healthy eating, Main courses

Sauteed salmon with morels and peas

With farm-raised fresh salmon available every day of the year, it's easy to forget that fresh salmon used to be a seasonal specialty. But just as sweet corn, strawberries or watermelon never taste as good as they do at the ... Read more

Total time: 1 hour 10 minutes | Serves 4
Note: Morels, one of the few wild mushrooms to peak in late spring, go particularly well with salmon. Combining a generous portion of morels--cut with commercial mushrooms if your budget dictates--with peas and cream makes a rich vegetable and sauce accompaniment for simply sauteed salmon. Given both the cost of the mushrooms and the richness of the sauce, small portions of salmon are in order; the large filet cuts typical of many fish counters can be cut in half.
  • 1/2 to 3/4 pound morels, or half morels and half brown mushrooms
  • 1 pound shelling peas, or 3/4 pound sugar snap peas
  • Salt
  • 1 tablespoon butter
  • 2 tablespoons minced green onion
  • Fresh thyme sprigs or dash dried thyme leaves
  • Freshly ground pepper
  • 2 tablespoons dry Madeira or Sherry
  • Dash soy sauce
  • 1/2 cup whipping cream
  • 4 (4-to 6-ounce) diagonal slices salmon filet
  • 1 tablespoon mild olive or peanut oil

Step 1Slice the morels in half lengthwise and brush or shake off any debris; wash them only if absolutely necessary, and drain thoroughly. Slice the brown mushrooms 1/4-inch thick. Remove the peas from the pods, or if using sugar snaps, trim and string the pods. Blanch the peas in lightly salted water until they're crisp-tender and rinse them with cold water to stop the cooking.

Step 2Melt 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, 1 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.

Step 3Meanwhile, 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.

Each serving:
548 calories; 224 mg sodium; 126 mg cholesterol; 32 grams fat; 10 grams saturated fat; 21 grams carbohydrates; 44 grams protein; 6.94 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Fish and shellfish
La Grande Orange's tuna salad sandwich
Deviled eggs with California white sturgeon caviar
Roasted halibut with tomatoes and olives
Shrimp and avocado salad with mango, chile and lime dressing