David Byrd : Raven Call
David Byrd
David Byrd is the Founder and Chief Creative Officer for Raven Guru Marketing. Previously, he was the CMO and EVP of Sales for CloudRoute. Prior to CloudRoute, He was CMO at ANPI, CMO & EVP of Sales at Broadvox, VP of channels and Alliances for Telcordia and Director of eBusiness development with i2 Technologies.He has also held executive positions with Planet Hollywood Online, Hewlett-Packard, Tandem Computers, Sprint and Ericsson.
| Raven Guru Marketing http://www.ravenguru.com/

Poached Salmon with Wild Mushrooms and Peas

  • 2 4-6 ounce center-cut wild king salmon fillets (descaled)
  • 1 cup dry white wine
  • Water
  • 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.

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