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
- 3 tbsp Unsalted Butter divided
- 1 large Shallot peeled and cut into slivers
- 4 oz Fresh Morel Mushrooms halved or cut into quarters if large
- 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
- 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.