SautÉed Salmon With Morels Peas Food

PEAS AND PANCETTA WITH SALMON

Steps:

• Put a medium-sized saute pan over medium-high heat. Once heated, add 2 tablespoons of the blended oil and add the pancetta and saute until rendered and slightly crisp. Add the shallots, garlic, pinch of salt and freshly cracked black pepper, to taste, the peas, and orange juice. Simmer until the peas are just cooked, about 2 minutes. Add the butter and swirl to combine and melt. Turn off the heat and toss in the dill and parsley. Taste and adjust seasoning, if needed.
• Put a large cast iron pan over high heat. Season both sides of the fish with salt. Add the remaining 1/4 cup blended oil to the hot pan and add the seasoned fish (presentation side down first). Allow to cook until golden brown on first side, about 2 to 3 minutes. Flip and turn the heat off.
• In a small bowl add the pea shoots and drizzle with extra-virgin olive oil. Put 2 salmon fillets onto each plate and top with the peas and pancetta. Drizzle the sauce around the salmon and garnish with the pea shoots and orange zest. Sprinkle with fleur de sel and serve.

SALMON WITH SAUTéED MUSHROOMS, SHALLOTS AND FRESH HERBS

Steps:

• Preheat the oven to 300ºF. Cover a baking sheet with foil and lightly oil the foil. Place the salmon on top. Season with salt and pepper. Fill a roasting pan with boiling water and place it on the oven floor.
• Place the salmon in the oven and bake until the fish flakes and white bubbles of protein appear on the surface, 10 to 20 minutes, depending on the size of the fillets. Remove from the heat.
• Meanwhile, cook the mushrooms. Heat a large, heavy frying pan over medium-high heat and add 1 tablespoon of the olive oil. When the oil is hot (you can feel the heat when you hold your hand above the pan), add the mushrooms and cook, stirring or tossing in the pan, for a few minutes, until they begin to soften and sweat. Add the remaining oil, turn the heat to medium, and add the shallots, garlic, and herbs. Stir together, add 1/2 teaspoon salt and freshly ground pepper to taste, and cook, stirring often, for another 1 to 2 minutes, until the shallots and garlic have softened and the mixture is fragrant. Add the wine and cook, stirring often and scraping the bottom of the pan, until the wine has just about evaporated. Taste and adjust seasonings. Remove from the heat.
• Serve the salmon with a spoonful of mushrooms on top or on the side.

POACHED SALMON WITH ENGLISH PEAS

Steps:

• In a wide, deep pot or Dutch oven, add water to the depth of a couple of inches and bring to a gentle simmer.If you are cutting portions from a whole salmon fillet, cut two large pieces from the center of the fillet. To the poaching water, add the wine and a generous pinch of salt. Gently lower the fish, skin side down, into the poaching liquid, and reduce the heat to medium-low. Gently poach the fish until it is just cooked through or barely opaque in the center, 8 to 12 minutes.
• While the salmon is poaching, prepare the rest of the ingredients for the sauce. Cut the morels in half or quarters, depending on the size of the mushrooms. Melt the butter in a medium skillet over medium heat. Add the morels. Season with a pinch of salt and pepper and reduce the heat to medium-low. Add the peas and toss to coat in the butter mixture. Add 1/2 cup of the salmon poaching liquid, and simmer until the peas begin to soften and the liquid evaporates, about 3 to 4 minutes.
• While the sauce is cooking, finely chop the chives and pick the chive blossoms for the garnishing of the dish.Add the cream and gently simmer the sauce until slightly thickened, about 2 minutes.
• Check the doneness of the salmon by gently inserting a paring knife into the thickest part of the fillet. If the knife blade is slightly warm to the touch, remove the fillets from the poaching liquid with a fish spatula.Carefully peel off and discard the skin.
• Serve the salmon with the peas and cream spooned on top. Garnish with sea salt, chives, and chive blossoms, if you like.

PAN SEARED SALMON WITH CREAMY PEAS

Steps:

• Pat salmon fillets dry with paper towels. If you're using frozen salmon, allow to thaw in the fridge overnight.
• Drizzle with a few teaspoons of olive oil and season with salt.
• Place a large skillet or frying pan over medium-high heat and allow to preheat for a minute or two.
• Place the salmon into the pan, skin-side down, and allow to sear for 2-3 minutes until the skin is crisp and golden.
• Carefully flip over and allow to sear for another 2-3 minutes or until cooked to your preference.
• The salmon is cooked when the flesh easily flakes apart. Remove the salmon from the pan and set aside.
• In the same pan, add another tablespoon of oil then add the finely chopped shallot and garlic.
• Sauté for a minute or two then add the peas and dill. Pour in the cream and add the sour cream.
• Season with salt and pepper then bring to a simmer.
• Cook for 5 minutes or until the peas are cooked. Add a squeeze of lemon juice and stir into the sauce.
• Place the salmon back into the pan and allow to reheat.
• Serve the salmon and peas with lemon wedges.

POACHED SALMON WITH SNOW PEAS

Steps:

• Bring water and lemon zest to a simmer in a large skillet. Season salmon fillets and add to pan with snap peas. Cover and cook 5 minutes, until salmon is opaque throughout; transfer to a platter. Drain and toss peas with butter, mint, and watercress. Drizzle with olive oil and season.

SAUTÉED SALMON WITH MORELS & PEAS

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.