SautÉed Salmon With Morels Peas Recipes

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SAUTEED SALMON



Sauteed Salmon image

Make and share this Sauteed Salmon recipe from Food.com.

Provided by MizzNezz

Categories     Very Low Carbs

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

4 (6 ounce) salmon fillets
5 tablespoons butter, divided
salt and pepper
1 teaspoon lemon juice
1/2 teaspoon dill weed
3 teaspoons cream

Steps:

  • In 12 inch skillet, heat 3 Tbsp butter.
  • Add filets, skin side down, and saute on low heat for about 10 min turning often.
  • Add salt and pepper to taste.
  • Sprinkle with lemon juice and dill.
  • Remove to serving plate.
  • Add 2 Tbsp butter, and cream.
  • Cook and stir 1 minute.
  • Pour over salmon.
  • Serve with lemon slices.

POACHED WILD SALMON WITH PEAS AND MORELS



Poached Wild Salmon with Peas and Morels image

This simple yet luxurious preparation is delicious with fresh wild king salmon, though you can use any of your favorite salmon varieties.

Provided by Melissa Hamilton

Categories     Milk/Cream     Fish     Mushroom     Poach     High Fiber     Dinner     Seafood     Salmon     Legume     Pea     White Wine     Spring     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 2 servings

Number Of Ingredients 9

2 (6-8-ounce) center-cut wild salmon fillets (each about 1 1/2" thick)
1 cup dry white wine
2 tablespoons kosher salt plus more for seasoning
4 tablespoons (1/2 stick) unsalted butter
4 ounces fresh morels; sliced, stemmed shiitake; or other mushrooms
1/2 cup shelled fresh (or frozen, thawed) peas
1/2 cup heavy cream
Freshly ground black pepper
2 tablespoons minced fresh chives or 2 pea tendrils

Steps:

  • 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 center, about 6 minutes, depending on thickness. Transfer salmon and 2 tablespoons poaching liquid to a plate; tent loosely with foil.
  • Meanwhile, melt butter in a medium skillet over medium heat. Add mushrooms and cook, stirring occasionally, until they begin to soften, about 3 minutes. Add 1/2 cup salmon poaching liquid and peas and simmer until peas begin to soften, 2-3 minutes. Add cream and bring sauce to a simmer. Cook until slightly thickened, about 5 minutes. Season with salt and pepper.
  • Using a spatula, transfer salmon, skin side up, to paper towels. Gently peel off and discard skin. Invert onto serving plates and spoon sauce over. Garnish with chives.

ROASTED SALMON WITH PEAS AND RADISHES



Roasted Salmon With Peas and Radishes image

Salmon and sweet peas are the perfect pairing for a quick and satisfying supper. The salmon is roasted skin-side up, to protect the delicate flesh and keep the fish moist. Peppery radishes mellow during cooking, turning slightly sweet and juicy as they soften. Browned butter, mustard and capers coat the peas and radishes in a tangy sauce, and white miso provides depth. If there's no miso to be found, just leave it out or sub with a splash of soy sauce.

Provided by Kay Chun

Categories     dinner, easy, weeknight, seafood, vegetables, main course

Time 15m

Yield 4 servings

Number Of Ingredients 10

4 (6-ounce) skin-on salmon or trout fillets
1/4 cup extra-virgin olive oil
Kosher salt and black pepper
3 tablespoons unsalted butter
2 bunches radishes with greens (about 1 pound), radishes halved, 1 cup leaves reserved (or 1 pound diced zucchini, or two 14-ounce cans whole artichokes, drained and halved)
1 1/2 cups fresh or frozen peas (no need to thaw)
2 tablespoons drained capers
1 tablespoon white miso
1 teaspoon Dijon mustard
1/4 cup chopped dill or parsley

Steps:

  • Heat oven to 425 degrees. On a rimmed baking sheet, coat salmon with 2 tablespoons oil, season lightly with salt and pepper and arrange skin-side up. Roast until fish is just opaque throughout and cooked to medium, 8 to 10 minutes.
  • Meanwhile, in a large nonstick skillet, melt 1 tablespoon butter in remaining 2 tablespoons oil over medium-high. Add halved radishes (not leaves), season with salt and pepper and cook, stirring occasionally, until golden and slightly softened, about 8 minutes. (If using zucchini, you can reduce the cook time to about 5 minutes; if using artichokes, you'll only need to cook about 3 minutes.) Add 1 cup water, the peas, capers, miso and mustard, and cook, stirring to dissolve the miso and mustard, until peas are tender, 3 to 4 minutes.
  • Add remaining 2 tablespoons butter and simmer until a light sauce forms, about 2 minutes. Season with salt and pepper and stir in radish leaves and dill.
  • Divide vegetables among plates or shallow bowls and top with salmon. Spoon pan sauce on top and serve warm.

POACHED SALMON WITH SNOW PEAS



Poached Salmon with Snow Peas image

Poaching salmon with lemon zest lends the fish a brightness that is only further highlighted by the crisp snow peas.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 8

6 cups water
3 strips lemon zest
4 skinless salmon fillets (4 to 6 ounces each)
1/2 pound trimmed snap peas
2 tablespoons unsalted butter
1/2 cup fresh mint leaves
1 bunch trimmed watercress
Olive oil

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.

SAUTEED MORELS



Sauteed Morels image

Morels, edible wild mushrooms that are prized for their smoky, nutty flavor, will need thorough washing, since they are riddled with nooks and crannies. The wild variety is usually available from April through June. Cultivated morels, on the other hand, are available throughout the year.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 6

1 tablespoon butter
1 garlic clove, minced
1/4 to 1/2 pound morels
1/4 cup Chicken Stock to Make 1 1/2 Quarts, or low-sodium canned
1 tablespoon white wine
Kosher salt and freshly ground black pepper

Steps:

  • Melt the butter in a large pan over medium heat. Add the garlic and cook until soft and golden.
  • Add the morels and cook, stirring, until they begin to exude their juices, about 2 to 3 minutes.
  • Add the stock and wine and cook 2 minutes more until heated through. Season with salt and pepper and serve.

SAUTEED MOREL MUSHROOMS



Sauteed Morel Mushrooms image

Rich, nutty, earthy, lightly browned mushrooms in a light layer of butter and herbs with just the slightest tinge of lemon. The lemon juice and zest cut the richness of the mushrooms and butter, and bring the flavors together for me. Serve on a steak, over pasta with a touch of added cream, on toasts with some goat cheese, as a side dish with a bit of shaved Parmesan cheese, over sauteed asparagus, or tossed with roasted potatoes and a handful of arugula.

Provided by Karen Rankin

Categories     Mushroom Recipes

Time 20m

Yield 2

Number Of Ingredients 10

½ pound morel mushrooms
2 tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon ground black pepper, or more to taste
2 tablespoons finely chopped shallots
1 teaspoon chopped fresh thyme
2 tablespoons unsalted butter
1 tablespoon chopped fresh parsley
1 teaspoon lemon juice
½ teaspoon lemon zest

Steps:

  • Brush mushrooms clean. Trim ends and cut mushrooms in half lengthwise.
  • Heat oil in a large skillet over medium-high heat until shimmering. Add mushrooms, salt, and 1/4 teaspoon pepper; stir gently with a spatula to evenly coat mushrooms with the oil. Cook, stirring often, until mushrooms begin to brown and soften, 4 to 5 minutes.
  • Add shallots and thyme, then turn heat to medium. Cook, stirring often, until shallots soften and just begin to brown, about 4 minutes. Add butter, parsley, and lemon juice; stir to melt butter and blend ingredients.
  • Remove from heat and sprinkle with lemon zest and additional black pepper if desired. Serve hot.

Nutrition Facts : Calories 257.7 calories, Carbohydrate 7.7 g, Cholesterol 30.5 mg, Fat 25.1 g, Fiber 1.7 g, Protein 3.2 g, SaturatedFat 9.2 g, Sodium 484.3 mg, Sugar 1.8 g

OVEN SEARED SALMON WITH FRESH SNAP PEAS



Oven Seared Salmon With Fresh Snap Peas image

Make and share this Oven Seared Salmon With Fresh Snap Peas recipe from Food.com.

Provided by KMLWPA

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

4 (6 ounce) skinless salmon fillets (6 ounces each, 1-inch thick)
1/4 teaspoon salt, plus
1/8 teaspoon salt, divided
1/4 teaspoon pepper, divided
4 tablespoons butter, divided
1/4 cup minced shallot
4 tablespoons chopped fresh dill or 4 tablespoons tarragon, divided
1 1/3 cups thinly sliced sugar snap peas (diagonally sliced)

Steps:

  • Preheat oven to 450°F Season salmon with 1/4 teaspoon salt and 1/8 teaspoon pepper.
  • Melt 2 tablespoons butter in large nonstick skillet over medium heat. Add salmon and increase heat to medium high. Cook 1 to 1 1/2 minutes on one side until salmon just begins to brown lightly. Place salmon, browned side down, in small rimmed baking dish.
  • Melt remaining butter in same skillet over medium low heat. Add shallots and cook until fragrant, about 10 seconds. Spoon 1 tablespoon shallot mixture over salmon and sprinkle with 2 tablespoons dill or tarragon. Bake 4 to 7 minutes or until salmon just begins to flake.
  • Add snap peas to skillet and toss to coat with shallot mixture. Sprinkle with remaining dill or tarragon, salt and pepper. Cook peas until crisp-tender, about 2 to 3 minutes.
  • Divide peas between 4 dinner plates and top with salmon.

Nutrition Facts : Calories 319.4, Fat 17.5, SaturatedFat 8.3, Cholesterol 118, Sodium 414.6, Carbohydrate 5.1, Fiber 1.4, Sugar 0.7, Protein 34.8

SALMON AND MORELS POACHED IN MUSHROOM BROTH



Salmon and Morels Poached in Mushroom Broth image

Provided by Molly O'Neill

Categories     dinner, main course

Time 1h30m

Yield Four servings

Number Of Ingredients 10

Stems from 3 pounds button or shiitake mushrooms
1 small onion
1 bay leaf
1/2 teaspoon black peppercorns
8 ounces fresh morels, cleaned
4 4-ounce pieces of salmon fillet
1 teaspoon kosher salt
Freshly ground pepper to taste
2 teaspoons fresh lemon juice
2 teaspoons chopped fresh dill

Steps:

  • To make the broth, combine all the ingredients with 4 cups water in a large saucepan and bring to a boil over medium-high heat. Reduce heat and simmer until reduced by half, about 1 hour. Strain through a fine sieve and place in a clean, wide saucepan.
  • Bring the broth to a boil and reduce to a simmer. Stir in the morels and return to a simmer. Add the salmon and simmer slowly until just cooked through, about 10 minutes.
  • Carefully lift the salmon out of the broth with a spatula and place each piece in a shallow bowl. Use a slotted spoon to place the morels over and around the salmon. Sprinkle with the salt and pepper and drizzle with the lemon juice. Ladle some of the broth around the salmon, garnish with the dill and serve immediately.

Nutrition Facts : @context http, Calories 264, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 16 grams, Fiber 2 grams, Protein 25 grams, SaturatedFat 4 grams, Sodium 446 milligrams, Sugar 1 gram

SAUTÉED SALMON WITH MORELS & PEAS



SAUTÉED SALMON WITH MORELS & PEAS image

Yield 4 people

Number Of Ingredients 11

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.

POACHED SALMON WITH ENGLISH PEAS



Poached Salmon with English Peas image

This is a wonderful dish that blends the delicious flavors of the earth and sea. You'll learn how to poach salmon, which is a great way to keep the meat moist. This delicious fish is combined with in-season fresh peas and morels to make a tasty lunch or dinner.

Provided by Canal House

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 10

2 8 ounce salmon fillets (center cut), preferably Wild King salmon
1 cup dry white wine
Flaky sea salt, preferred brand Maldon
4 ounces fresh morel mushrooms, or dried morels soaked in hot water
4 tablespoons unsalted butter
2 cups shelled English peas, or frozen peas
Freshly ground black pepper
1 bunch of chives, finely chopped
1/2 cup heavy cream
Chive blossoms, for garnish, optional

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.

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