Pan-roasted Salmon with Pea Crema, Asparagus Crudo, and Roasted Morels

 

Wild salmon from Alaska’s Copper River (available at most fish markets) not only tastes robust and has a firm texture, it’s also sustainably fished. Pairing the salmon with morels, this dish brings river and forest together on one earthy plate.

What you will need

4 cups shelled fresh or frozen peas

Kosher salt

Cayenne to taste

2 tsp. fruity extra-virgin olive oil, such as Ligurian, more if needed

1 lb. medium asparagus, tough ends removed

3 Tbs. finely grated Parmigiano-Reggiano

2 Tbs. finely chopped chives

1 Tbs. extra-virgin olive oil

1 tsp. finely grated lemon zest

1 tsp. fresh lemon juice

12 chive blossoms (optional)

Kosher salt and freshly ground black pepper

1 Tbs. unsalted butter

1 Tbs. extra-virgin olive oil

20 morels (about 4 oz.), brushed clean and ends trimmed

Kosher salt

1/4 cup dry vermouth, preferably Dolin

1/4 cup lower-sodium chicken broth

1 tsp. fresh thyme leaves

Four 6-oz., center-cut, wild salmon fillets (such as Copper River or King) with skin

1 Tbs. unsalted butter

1 Tbs. extra-virgin olive oil

Kosher salt and freshly ground black pepper

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