• 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

Directions

Heat oven to 165^oF.

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.