Salmon is a fantastic fish when it comes to grilling. The high omega-3 fat content prevents some of the sticking associated with grilling other fish in addition to capturing the smoke flavor from the grill. This dish combines the umami flavors of grilled salmon and earthy morel mushrooms with crisp spring vegetables and a white wine cream.
Ensure that morel mushrooms are free of sand and grit. Occasionally, repeated rinses are required.
In a medium saucepan, cook shallots in the sherry until soft, over medium heat.
Add thyme, heavy cream and mushrooms to the pot. Reduce until mixture is sauce consistency over low heat for about 30 minutes, stirring occasionally to keep cream from scorching. Sauce should coat back of spoon. Once desired consistency, remove thyme. Whisk in lemon juice. Salt to taste.
Sauté morel mushrooms in butter. Cook until they release and then reabsorb their water. Then keep cooking until a light sear on the exterior is achieved.
While the sauce is reducing, bring a pot of salted water to a boil. Blanche carrots until barely tender, roughly 3 minutes. Plunge into ice water immediately to stop cooking process.
Season salmon with salt and pepper, drizzle with oil. Place salmon, skin side up, onto a thoroughly oiled hot grill. Cook halfway then flip, about 2 minutes. Cook until skin is crispy and salmon reaches an internal temperature of 145 degrees.
In a skillet, sauté English peas and carrots together with butter. Season to taste with salt and pepper.
Spoon sauce onto 4 plates. Add carrots and peas. Finish with grilled salmon and sautéed morel mushrooms. Enjoy!
Headquartered on Sinai Hospital's expanded campus next to Pimlico Race Course, LifeBridge Health's Center for Hope will be the nation's first comprehensive violence intervention and prevention center affiliated with a … read more
JVC will be collecting hundreds of frozen casseroles and donating them to organizations that support families and children in Baltimore. Join us in making one (or more) casseroles. This is a great opportunity to gather[...]
Join Jmore and The Associated every Tuesday at noon as we bring together some of Maryland’s most respected experts in their fields to answer your questions about the things that matter most in your life.[...]
Join veteran food writer Dara Bunjon every Thursday at 12:30 p.m. at facebook.com/jmoreliving for an engaging and interactive conversation with local chefs, cookbook authors and others from the culinary world.