Growing up on a farm in Northern California, on Sundays we always had “Supper” rather than dinner. The family would all get together, usually at my grandparents house and have a wonderful late lunch. It was the one day, my father was not working all day on the farm. In today’s culture families are so read out, we don’t have this opportunity. My home town of Colusa, California was small, but our family was big. There were aunts and uncles and cousins everywhere. We would come together on holidays and weekends for huge potlucks. I remember one outside at one of my uncles farms where there were over a hundred people that were all related.
Today, rather than have a late dinner, I took a break and made “supper”. I am sure my style of supper without fried chicken, mashed potatoes and gravy is different from the way I grew up. But here is Sunday Supper, with Salmon poached with peas and fresh morels. Sided with asparagus from yesterday’s Farmers Market in Poulsbo. This was very easy and quick to prepare. The Parsley garlic butter was left over from a couple of days ago. Enjoy!
- 2 6–8-ounce center-cut wild king salmon fillets (each about 1 1/2-inch thick)
- 1 cup dry white wine
- 2 tablespoons kosher salt plus more for seasoning
- 4 tablespoons (1/2 stick) unsalted butter
- 4 ounces fresh morels; sliced, stemmed shiitake; or other mushrooms
- 1/2 cup shelled fresh (or frozen, thawed) peas
- 1/2 cup heavy cream
- Freshly ground black pepper
- 2 tablespoons minced fresh chives or 2 pea tendrils
Place salmon, skin side down, in a large high-sided skillet. Add wine, 2 Tbsp. salt, and cold water to cover salmon by 1/2″. Cover pan and bring liquid to a simmer over medium heat. Reduce heat to medium-low, uncover, and gently poach salmon until just cooked through and barely opaque in the center, about 6 minutes, depending on thickness. Transfer salmon and 2 Tbsp. poaching liquid to a plate; tent loosely with foil.
Meanwhile, melt butter in a medium skillet over medium heat. Add mushrooms and cook, stirring occasionally, until they begin to soften, about 3 minutes. Add 1/2 cup salmon poaching liquid and peas and simmer until peas begin to soften, 2–3 minutes. Add cream and bring sauce to a simmer. Cook until slightly thickened, about 5 minutes. Season to taste with salt and pepper.
Using a spatula, transfer salmon, skin side up, to paper towels. Gently peel off and discard skin. Invert salmon onto serving plates and spoon mushroom sauce over. Garnish with chives.