Pan-Roasted Salmon with Morel Mushrooms, Fiddlehead Ferns, and English Peas

Pan-Roasted Salmon with Morel Mushrooms, Fiddlehead Ferns, and English Peas
Staff Writer
Pan-Roasted Salmon with Morel Mushrooms, Fiddlehead Ferns, and English Peas
Michael Fiorelli
Pan-Roasted Salmon with Morel Mushrooms, Fiddlehead Ferns, and English Peas

This salmon recipe incorporates the bounty of spring with fresh fiddlehead ferns and English peas. The fish is dressed with a creamy sauce that's richness is offset by the fruity tang of Meyer lemon. This is a great recipe to try if you're looking to make something a little special in the middle of the week without too much effort.

4
Servings
275
Calories Per Serving
Deliver Ingredients

Ingredients

For the lemon sauce

  • 1/2  Cup  white wine
  • 1/4  Cup  Meyer lemon juice
  • 1/2  Cup  sliced shallots
  • 1/2  Teaspoon  peppercorns
  • sprigs thyme
  • 1/4  Cup  heavy cream
  • 1/4  Cup  unsalted butter

For the fish

  • Four 7-ounce salmon fillets, preferably skin-on
  • Kosher salt and freshly cracked black pepper, to taste
  • 1/4  Cup  olive oil
  • 8  Ounces  morel mushrooms
  • 12  fiddlehead ferns, blanched
  • 1/4  Cup  English peas, blanched
  • bunch pea tendrils

Directions

For the lemon sauce

In a heavy stainless steel saucepot, combine the white wine, lemon juice, shallots, peppercorns, and thyme. Reduce by ¾ over medium heat. Add the cream and reduce again by ½. Reduce the heat to low and whisk in the butter, ½ teaspoon at a time.

Pass through a fine-meshed strainer and keep at room temperature.

For the fish

Lay the salmon skin side down on a double layer of paper towels to absorb the moisture. Season the flesh side liberally with salt and pepper. Heat a large sauté pan over medium heat. Add 2 tablespoons of the olive oil to the pan and bring the pan back to temperature, about 2 minutes.

Carefully add the salmon to the pan, skin side down, applying a little pressure to each fillet to ensure the skin stays in contact with the pan. Cook until the skin is slightly golden brown and naturally separates itself from the pan, making it easy to flip with a spatula, about 4 minutes. Turn the fish over and cook for 2 more minutes for medium rare.

Meanwhile, heat the remaining olive oil in another sauté pan over medium heat. Add the morel mushrooms, season with salt and pepper, to taste, and cook, stirring occasionally, for 2 minutes. Add the fiddlehead ferns and peas and cook just until they are hot. Season with salt and pepper, to taste, remove from the heat, and fold in the pea tendrils. 

Spoon 2 tablespoons of the lemon sauce in the center of each of 4 warm plates. Evenly distribute the vegetables on top of the butter and place a salmon fillet on each.

Nutritional Facts

Total Fat
17g
24%
Sugar
5g
6%
Saturated Fat
12g
50%
Cholesterol
7mg
2%
Carbohydrate, by difference
24g
18%
Protein
5g
11%
Vitamin A, RAE
24µg
3%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
79mg
8%
Choline, total
6mg
1%
Fiber, total dietary
3g
12%
Fluoride, F
51µg
2%
Folate, total
32µg
8%
Iron, Fe
8mg
44%
Magnesium, Mg
24mg
8%
Manganese, Mn
1mg
56%
Niacin
2mg
14%
Phosphorus, P
151mg
22%
Selenium, Se
5µg
9%
Sodium, Na
159mg
11%
Vitamin D (D2 + D3)
3µg
20%
Water
119g
4%
Zinc, Zn
2mg
25%

Salmon Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Salmon Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Salmon Wine Pairing

Pinot gris/grigio, sauvignon blanc, sémillon, albariño, or rosé with most cooked salmon dishes; pinot noir with salmon in red wine or other strong sauce; grüner veltliner, rosé, or vintage or non-vintage champagne or sparkling wine with smoked salmon.

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