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
789
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
  • 2 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
  • 1 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.

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.

Nutritional Facts

Total Fat
58g
90%
Sugar
4g
N/A
Saturated Fat
19g
94%
Cholesterol
160mg
53%
Protein
49g
98%
Carbs
17g
6%
Vitamin A
673µg
75%
Vitamin B12
6µg
100%
Vitamin B6
2mg
81%
Vitamin C
61mg
100%
Vitamin D
3µg
1%
Vitamin E
11mg
56%
Vitamin K
427µg
100%
Calcium
186mg
19%
Fiber
5g
21%
Folate (food)
240µg
N/A
Folate equivalent (total)
240µg
60%
Iron
12mg
65%
Magnesium
169mg
42%
Monounsaturated
22g
N/A
Niacin (B3)
22mg
100%
Phosphorus
732mg
100%
Polyunsaturated
10g
N/A
Potassium
1816mg
52%
Riboflavin (B2)
0.8mg
44.9%
Sodium
1183mg
49%
Thiamin (B1)
0.6mg
38.4%
Trans
0.5g
N/A
Zinc
3mg
21%