- 2 4-6 ounce center-cut wild king salmon fillets (descaled)
- 1 cup dry white wine
- 2 tablespoons kosher salt
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4 ounces fresh morels; sliced, stemmed shiitake; or other wild mushrooms
- ½ cup frozen peas, thawed
- ½ cup heavy cream
- 1 teaspoon Dijon-style mustard
- 2 teaspoons dill, chopped (or 1 teaspoon, dry)
- Freshly ground black pepper
- 2 tablespoons minced fresh chives
Heat oven to 165oF.
Place salmon, skin side down, in a high-sided skillet just large enough to hold the fillets. Add wine, salt and water to just cover the salmon. Cover skillet and bring liquid to a simmer over medium heat. Uncover and reduce heat to medium low. Gently poach salmon until just cooked through, about 6 minutes. Transfer salmon to a plate and place into warm oven. Turn the oven off.
Reserve ½ cup of the poaching liquid.
Meanwhile, heat a medium skillet and add olive oil and butter. Add the mushrooms and sauté until they begin to soften, about 3 minutes. Add the poaching liquid, peas, cream, mustard, dill and black pepper. Bring sauce to a boil, reduce heat and simmer, until thickened to a sauce consistency, about 5 minutes. Taste and adjust seasonings (salt and pepper).
Remove salmon from warm but off oven. Using a spatula, flip the salmon and gently peel off and discard the skin. Invert salmon onto serving plates and spoon the sauce over the center.
Garnish with chives and serve immediately.