Salmon with Morels and Asparagus (Recipes) - DeLaurenti - Specialty Food and Wine

Trim off the lower 2-3 inches of the asparagus spears. Blanch asparagus in boiling, salted water for 2-3 minutes until bright green and tender. Remove asparagus from boiling water and place into a bowl of ice water.

Salt and pepper the salmon to taste. Add fish to hot, oven-proof pan with olive oil. Sear fish about 1 minute on both sides - until a crust forms on each side. Transfer pan to 400 degree oven and bake for about 7 minutes.

Wipe morels and trim off and soft areas. Saute in 1 tablespoon olive oil and season with salt, pepper, and chicken stock. Drop in the butter to finish it.

Asparagus, topped with salmon topped with morels looks nice on the plate.

Salmon with Morels and Asparagus
4 salmon filets 1 bunch asparagus 8 oz. fresh morel mushrooms (or 8 ounces of dried, re-constituted morels) 1/4 cup chicken stock or broth 1 Tbsp. unsalted butter 5 Tbsp. olive oil (not EVOO - it could smoke a bit) Salt and pepper	Simple seared salmon recipe! Trim off the lower 2-3 inches of the asparagus spears. Blanch asparagus in boiling, salted water for 2-3 minutes until bright green and tender. Remove asparagus from boiling water and place into a bowl of ice water. Salt and pepper the salmon to taste. Add fish to hot, oven-proof pan with olive oil. Sear fish about 1 minute on both sides - until a crust forms on each side. Transfer pan to 400 degree oven and bake for about 7 minutes. Wipe morels and trim off and soft areas. Saute in 1 tablespoon olive oil and season with salt, pepper, and chicken stock. Drop in the butter to finish it. Asparagus, topped with salmon topped with morels looks nice on the plate. Serving Suggestions and Tips: Wash it down with Italian Sangiovese, Dolcetto or a traditional Pinot Noir.
Posted by Pat on December 13, 2006 6:27 PM