1/2 pound Pacific Rim morel mushrooms
1 pound shelling peas
salt to taste
1 tablespoon butter
2 tablespoons minced green onion
1 fresh thyme sprig
freshly-ground black pepper to taste
2 tablespoons Sherry
1 dash soy sauce
1/2 cup whipping cream
4 salmon filets - diagonally sliced
1 tablespoon mild olive or peanut oil
Slice the morels in half lengthwise and brush
or shake off any debris; wash them only if absolutely necessary,
and drain thoroughly.
Remove the peas from the pods. Blanch the peas
in lightly salted water until they're crisp-tender and rinse
them with cold water to stop the cooking.
Melt the butter in a medium skillet over medium-high
heat and add the morel mushrooms. Cook the morels for about
3 to 4 minutes, then add the green onion, thyme sprig and
a dash of salt and pepper.
When the mushrooms begin to release their liquid,
add the wine and soy sauce and cook until nearly dry, 1 minute.
Add the cream and peas, bring to a boil, then reduce to a
Meanwhile, season the salmon lightly with salt
and pepper and heat the oil in another skillet (preferably
nonstick). Cook the salmon over high heat until nicely browned
and a skewer slides in easily, 3 to 4 minutes per side.
Transfer the salmon to a serving dish or individual
plates. Correct the seasoning of the morel mushroom-pea mixture
and spoon it around the salmon. Garnish with more fresh thyme
Each serving: 548 calories; 224 mg sodium; 126
mg cholesterol; 32 grams fat; 10 grams saturated fat; 21 grams
carbohydrates; 44 grams protein; 6.94 grams fiber.
This recipe for Sauteed Salmon With Morel mushrooms