Grilled King Salmon with Asparagus, Morels, and Leeks

Grilled King Salmon with Asparagus, Morels, and Leeks
Photo by Leigh Beisch


  • ¼ cup fino sherry or dry white wine
  • 1 king or coho salmon fillet (1 1/2 lbs., 1 in. thick), with skin
  • 1 large leek (white part only), thinly sliced and rinsed well to remove dirt
  • ½ teaspoon pepper, divided
  • 3 tablespoons butter
  • 1 cup whipping cream
  • 2 teaspoons chopped thyme leaves
  • + 4 more ingredients
    • ½ pound fresh morel mushrooms, rinsed well and halved lengthwise, or 3/4 oz. dried morels*
    • ¾ teaspoon kosher salt, divided
    • 1 pound slender asparagus, trimmed and cut in half on a diagonal
    • 1 tablespoon olive oil

1. Boil asparagus until barely tender-crisp, 2 minutes; drain and rinse asparagus in cold water. 2. Heat grill to medium-high (about 450°). 3. Sauté leek in butter in a large frying pan over medium heat until soft, 5 minutes. Add thyme, 1/2 tsp. salt, 1/4 tsp. pepper, and the morels; cook, stirri...

View full recipe at My Recipes


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