Pan-Roasted Salmon with Pea Crema, Asparagus Crudo, and Roasted Morels

Pan-Roasted Salmon with Pea Crema, Asparagus Crudo, and Roasted Morels
Photo by Colin Clark

Ingredients

  • Kosher salt and freshly ground black pepper
  • Four 6-oz., center-cut, wild salmon fillets (such as Copper River or King) with skin
  • ¼ cup lower-sodium chicken broth
  • 1 tsp. fresh thyme leaves
  • Kosher salt and freshly ground black pepper
  • 1 tsp. finely grated lemon zest
  • 1 tsp. fresh lemon juice
  • + 16 more ingredients
    • Kosher salt
    • 1 Tbs. unsalted butter
    • 2 tsp. fruity extra-virgin olive oil, such as Ligurian, more if needed
    • Kosher salt
    • 1 Tbs. unsalted butter
    • 1 Tbs. extra-virgin olive oil
    • 4 cups shelled fresh or frozen peas
    • ¼ cup dry vermouth, preferably Dolin
    • 1 Tbs. extra-virgin olive oil
    • 1 lb. medium asparagus, tough ends removed
    • 12 chive blossoms (optional)
    • 1 Tbs. extra-virgin olive oil
    • 2 Tbs. finely chopped chives
    • 20 morels (about 4 oz.), brushed clean and ends trimmed
    • 3 Tbs. finely grated Parmigiano-Reggiano
    • Cayenne to taste

Bring a large pot of well-salted water to a boil. Prepare an ice bath. Add the peas to the boiling water and cook until just tender, 2 to 4 minutes. Strain the peas and plunge them into the ice water to stop the cooking process. Drain the peas. Place the peas in a blender and pulse until smooth,...

View full recipe at Fine Cooking

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