Seared Salmon with Morels a Spring Recipe
Certain foods are harbingers of the season. Asparagus, fresh peas, and morel mushrooms are culinary ingredients often associated with springtime. Sure, you can find all three during other periods of the year. But honestly, is there anything better than fresh asparagus in the spring? This recipe for seared and roasted salmon combines these lovely flavours. However, I must be honest I pushed the spring equinox on a culinary basis as I was tired of winter.
Seared and Roasted Salmon with Morel, Asparagus, and Pea Ragoût
A delicious roasted salmon served over various vegetables will leave you very satisfied.
Ingredients
- 3 tbsp unsalted butter divided
- 1 large shallot(s) peeled and cut into slivers
- 4 oz morel mushrooms fresh, halved or cut into quarters if large
- Salt
- freshly ground white pepper to taste
- 8 oz Asparagus trimmed (about 6 ounces), cut into 1-inch pieces
- 1/2 cup Peas frozen
- 1/4 cup White Vermouth
- 1/2 zest of lemon finely grated
- 1/4 cup cream
- 2 6- oz Salmon Fillets skinless
- sweet paprika
- Olive Oil
- chives for garnish
Instructions
- For the ragoût, heat two tablespoons of butter in a large skillet over medium-high heat. Add the shallot and cook for two minutes. Add the morel mushrooms and cook for three minutes longer—season with salt and white pepper. Add asparagus and peas, and sauté for one minute. Increase heat to high, and pour in vermouth. When reduced and slightly thickened, turn off the heat and set aside.
- Preheat oven to 350°F.
- Sprinkle the top of the salmon fillets with paprika, salt, and black pepper. Drizzle lightly with olive oil, and brush to create an even coating. Melt the remaining one tablespoon of butter in an oven-proof medium skillet over medium-high heat. Add salmon fillets, spiced side down, and cook for 1 to 2 minutes until crusted and golden. Flip the salmon over and place the skillet in the oven for 3 to 4 minutes or until the salmon is done to your liking.
- While the salmon is in the oven, reheat the ragoût over medium-high heat and add the lemon zest and cream. Cook until the cream is thickened.
- Divide ragoût between two heated plates, and top with salmon. Garnish with chives and serve.
Tried this recipe?Let us know how it was!
More Salmon Recipes:
Crispy Salmon with a Lemon Risotto
Quick to prepare this salmon dish is a light main course any time of the year. The wonderful thing about risotto is you can make it the main event, slow down the cooking and occasionally stirring while you chat with your guests.
Check out this recipe
Pan-Fried Salmon with Pine Nut Salsa
This light but delicious recipe is minimally adapted from the original recipe by Yotam Ottolenghi. It's a wonderful meal that suits any season but would beautifully accompany a glass of white wine on a fantastic summer evening.
Check out this recipe
Salmon with Sun-Dried Tomato and Olive Tapenade
This dish is a great centrepiece to enjoy with some field greens, risotto, and a bottle of top-quality French red wine.
Check out this recipe
Risotto with Smoked Salmon, Chèvre, and Lemon
This dish serves 2 as a main course or 4 as a first course.
Check out this recipe
Seared Salmon with Red Wine Shallot Sauce and Wasabi Mashed Potatoes
Easy, delicious and chef quality a fish dish to impress!
Check out this recipe
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication Information
Affiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Posts
No Comment