Poached Wild Salmon with Peas and Morels

Poached Wild Salmon with Peas and Morels
Photo by Hirsheimer & Hamilton


  • ½ cup heavy cream
  • 4 ounces fresh morels
  • 2 tablespoons kosher salt
  • 1 cup dry white wine
  • ½ cup shelled fresh peas
  • 2 tablespoons fresh chives
  • 4 tablespoons unsalted butter
  • + 2 more ingredients
    • Freshly ground black pepper
    • 2 6-8-ounce center-cut wild salmon fillets (each about 1 1/2" thick)

Place salmon, skin side down, in a large high-sided skillet. Add wine, 2 tablespoons salt, and cold water to cover salmon by 1/2". Cover pan; bring liquid to a simmer over medium heat. Reduce heat to medium-low, uncover, and gently poach salmon until just cooked through and barely opaque in the c...

View full recipe at Epicurious


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