SAUTÉED SALMON WITH MORELS & PEAS

SAUTÉED SALMON WITH MORELS & PEAS image

Yield 4 people

Number Of Ingredients 11

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1/2 to 3/4 pound morels
3/4 pound sugar snap peas, trimmed and stringed
1 tablespoon butter
2 tablespoons minced green onion
sprig of fresh thyme or pinch of dried thyme leaves
Salt and freshly ground pepper to taste
2 tablespoons dry Madeira or sherry
Dash of soy sauce
1/2 cup heavy cream
4 diagonal slices salmon fillet, 4-6 ounces each
1 tablespoon mild olive or peanut oil

Steps:

Slice the morels in half lengthwise and brush off any debris, wash only if absolutely necessary and drain thoroughly. If using brown mushrooms, slice 1/4-inch thick. Blanch the peas in lightly salted water until crisp-tender and rinse with cold water to stop the cooking. Melt the butter in a medium skillet over medium-high heat and add the mushrooms. Sauté until the mushrooms begin to color, then add green onion, thyme, and a pinch of salt and pepper. When the mushrooms begin to release their liquid, add the wine and soy sauce and cook until nearly dry. Add the cream and peas, bring to boil, then reduce to simmer. Meanwhile, season the salmon lightly and salt and pepper and heat the oil in another skillet. Sauté the salmon over high heat until nicely browned, about 3-4 minutes per side, depending on the thickness. Transfer the salmon to a serving dish or individual plates. Taste the mushroom-pea mixture, adjust the seasoning if necessary, and spoon it around the salmon. Garnish with more fresh thyme if desired.