Pan-Roasted Salmon With Morel Mushrooms, Fiddlehead Ferns, And English Peas

Pan-Roasted Salmon With Morel Mushrooms, Fiddlehead Ferns, And English Peas
4 from 1 ratings
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.
  • 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
  • four 7-ounce salmon fillets, preferably skin-on
  • kosher salt and freshly cracked black pepper, to taste
  • 1/4 cup olive oil
  • 8 ounce morel mushrooms
  • 12 fiddlehead ferns, blanched
  • 1/4 cup english peas, blanched
  • 1 bunch pea tendrils
  1. 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.
  2. Pass through a fine-meshed strainer and keep at room temperature.
  3. 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.
  4. 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.
  5. 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.
  6. 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.