I know, I know. Seasonality is key, and I’m the first one to say so. And, yet, here I am posting a recipe for which nothing is in season — well, not just yet. Crazy, right? Maybe less so if you feel like a springtime meal in the last throes of winter.
I need you to know that I made this last spring when everything was in season. Does that help? I was actually inspired by seeing fresh morel mushrooms at the grocery store. Sometimes, when inspired, I create things but don’t have the opportunity to post them until later.
That said, this could be made now, as asparagus is pretty much always available, and the same with salmon and peas. The tricky part would be the morel mushrooms; however, dried and rehydrated ones will work.
The wine I paired with this dish is pretty much always in season. I served this with a 100% Rolle (Vermentino) from Provence and it was a great pairing. You can read about it on the Provence WineZine.
Seared and Roasted Salmon with Morel, Asparagus, and Pea Ragoût
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Ingredients
- 3 tablespoons unsalted butter, divided
- 1 large shallot, peeled and cut into slivers
- 4 ounces fresh morel mushrooms, halved or cut into quarters if large
- salt
- freshly ground white pepper, to taste
- 8 ounces asparagus, trimmed (about 6 ounces), cut into 1-inch pieces
- 1/2 cup frozen peas
- 1/4 cup white vermouth
- finely grated zest of half a lemon
- 1/4 cup cream
- 2 6-ounce skinless salmon fillets
- sweet paprika
- olive oil
- chives, for garnish
Instructions
- For the ragoût, heat 2 tablespoons butter in a large skillet over medium-high heat. Add the shallot and cook for two minutes. Add morel mushrooms and cook for three minutes longer. Season with salt and white pepper. Add asparagus and peas, and sauté for one minute. Increase heat to high, and pour in vermouth. When reduced and slightly thickened, turn off heat and set aside.
- Preheat oven to 350°F.
- Sprinkle top of salmon fillets with paprika, salt, and black pepper. Drizzle lightly with olive oil, and brush to create an even coating. Melt remaining 1 tablespoon of butter in an oven-proof medium skillet over medium-high heat. Add salmon fillets, spiced side down, and cook for 1 to 2 minutes until crusted and golden. Flip the salmon over and place the skillet in the oven for 3 to 4 minutes, or until salmon is done to your liking.
- While salmon is in the oven, reheat the ragoût over medium-high heat and add the lemon zest and cream. Cook until cream is thickened.
- Divide ragoût between two heated plates, and top with salmon. Garnish with chives and serve.
- Serves 2. (Can be doubled.)
© 2024 Copyright Cocoa & Lavender
Provençal Pairings: Wine with Food Springing into Spring! - Provence WineZine
February 4, 2023 at 4:48 am[…] this wine, I created a very special spring menu (spring is coming, right?): Seared and Roasted Salmon with Morel, Asparagus, and Pea Ragoût. It is a really delightful combination of spring flavors, and — as we get closer to the equinox […]
Mad Dog
February 4, 2023 at 5:20 amSonuds delicious, especially with the vermut and pimentón!
Cocoa & Lavender
February 6, 2023 at 8:12 amThanks, Mad Dog – all great flavors!
Gerlinde de Broekert
February 4, 2023 at 10:19 amDavid, your morel ragout looks divine . I will pin this recipe and make it when I can get fresh morels .
Cocoa & Lavender
February 6, 2023 at 8:11 amThey should be coming soon to Santa Cruz! (Although I see you are south of the equator now!! From what I head, don’t try to buy morels there!)
Susan Manfull
February 4, 2023 at 11:58 amThe recipe sounds wonderful even now with temps hovering just above zero degrees fahrenheit! I would also love the Chateau Sainte Roseline white (Rolle) anytime of year!Cheers!
Cocoa & Lavender
February 6, 2023 at 8:08 amThe wine was exquisite and the dish is really fun – I am sure you can get the morels at the Golden Harvest or Tendercrop Farm!
Eha
February 4, 2023 at 2:49 pmWhat an elegant inviting meal I cannot quite copy in whatever season! Had not heard of morels in Australia so went to say hello to Mr Google . . . tho’ there supposedly are specialist growers about mostly the beauties are available dried at some $70 +/- for 2 oz on line! Think I’ll pick a fresh Asian kind when I try this – and I shall 🙂 !
Cocoa & Lavender
February 6, 2023 at 8:08 amWell, that is a ridiculous price… I say use oysters or some other full flavored and textured mushroom for this. It will be lovely!
Fran @ G'day Souffle
February 4, 2023 at 6:05 pmI’ve never cooked with morels before but you’ve now got me inspired with your recipe! You recommend using ‘skinless’ salmon pieces, although I prefer to cook with the skin on- perhaps thinking the skin might add a bit more flavor?
Cocoa & Lavender
February 6, 2023 at 8:07 amAs I just learned, you will have better luck in California finding the morels than in Australia! My bone (no pun intended) with the skin on salmon is that it changes the flavor of the dish and can also affect what is under it. In this case, it would affect the ragôut. Even it if is just on the plate, it leaves something to be desired IMHO. But, if you love iot, go for it! 🙂
Pauline McNee
February 4, 2023 at 11:50 pmI’m fascinated by your morel mushrooms David, I’ll have to hunt down some exotic mushrooms and make your ragout, it sounds so delicious. I’m not sure we can find the morels here. We always eat salmon once a week, but I never finish it off in the oven, perhaps that’s the secret to keeping it in one piece. Hubby manages to cook it perfectly just in the pan though:) I’m going to give your method a try. Your meal looks beautifully restaurant worthy.
Cocoa & Lavender
February 6, 2023 at 8:04 amPauline – I didn’t realize that morels weren’t available in Australia until Eha told me – and at such a price!!! They are expensive here but nothing like that. I know any wild mushroom would work for this – oyster mushrooms, chanterelles, even cermini would be great! And, thank you for the nicest compliment – saying it looks restaurant worthy mean so much! (PS – I have never perfected salmon in the pan, which is why I do this hybrid version!)
Marcelle Bolton
February 5, 2023 at 11:46 amDavid, you always have the most amazing recipes and meal suggestions featuring gorgeous mushrooms. Our weather has been a bit extreme, patchy… well, all over the place! I’m ready for a more decisive season 🙂 I would enjoy this plate, and please bring on Spring! 😊💖🌷
Cocoa & Lavender
February 6, 2023 at 8:02 amI really do love mushrooms, Marcelle – all kinds! I love going to the Asian grocery, as they have so many different kinds available fresh! Yes, I have seen TX has had some rough weather these past weeks… stay positive: spring is definitely on th4e way!
Mimi Rippee
February 5, 2023 at 4:05 pmYou know, I really love winter, but when I see a dish like this, I get really excited about spring! Beautiful.
Cocoa & Lavender
February 6, 2023 at 8:00 amI love winter now that I am in Arizona (haha) – but I do understand that many love the season. Me? I can love all four seasons (yes, even summer) here in Arizona. I hope you make this sometime, Mimi – it is a lovely dish!
sherry
February 5, 2023 at 7:31 pmi love salmon! we can get salmon all-year round of course but asparagus is seasonal. And i am always pleased that in this modern get-it-when-you want world, sometimes we have to wait:=) Cherries for instance – you know it’s summer when they are around! How cute are those morels…
Cocoa & Lavender
February 6, 2023 at 7:59 amI, too love salmon< sherry - I think it is my favorite fish. We can get asparagus year-round but I only like ot buy it when it is in season. And we definitely can only get the morels when they are in season. The morels are cute, aren't they - they are crying out to be painted!
Ron
February 6, 2023 at 7:18 amOh, those asparagus look soooo good. Thanks for bringing a bit of spring to us over this way. We’ve actually had a rather mild winter thus far (I say this as the snow is falling outside my window), but it’s been a while since I’ve seen good produce other than root veggies. This a great recipe that will be made in a few months when our wonderful local asparagus becomes available…
Cocoa & Lavender
February 6, 2023 at 7:56 amThanks, Ron – I know many of our friends are in the midst of a polar vortex, so my timing on this could be good (hope for spring) or bad (what was he thinking teasing us about spring?). Still, it is a really nice recipe and I hope you and Eva enjoy it once the snow has stopped falling and the asparagus is available.
Jeff the Chef
February 6, 2023 at 8:21 amIsn’t it amazing that you can get just about anything all the time, in-season or not? And even so, it used to be that the out-of-season stuff wasn’t very good, but nowadays, it sometimes is rather good. As it turns out, I love dried mushrooms, so I’m cool with that. But I have no idea where to find dried morels. I’ll have to keep my eyes peeled.
Cocoa & Lavender
February 6, 2023 at 8:27 amI know – sometimes the berries out of season can be good – and I have acquiesced to buying them. But fresh asparagus out of the ground? Just the best! By the way, fresh morels are apparently a think in Chicago, so I imagine dried one should be easy to find, as well.
Ronit
February 6, 2023 at 12:31 pmThe freshness of this dish, along with the bright green colors, definitely lift the spirits on a cold day! 🙂
Cocoa & Lavender
February 12, 2023 at 12:07 pmThanks, Ronit. M favorite things about this dish how colorful it is! Even with the brown morel mushrooms!
The-FoodTrotter
February 8, 2023 at 2:53 pmThis recipe looks just so delicious, it’s mouthwatering! I never had salmon or any type of fish with morels, but since it is my favourite mushroom I bet I will like it a lot 🙂
Cocoa & Lavender
February 12, 2023 at 12:00 pmThanks, Romain. So few people even use morel mushrooms, and I wish they were easier to find. Let me know if you get a chance to make this! Bonne journée!
2pots2cook
February 9, 2023 at 5:15 amUs too never had salmon with morels but why not? All good ingredients certainly result in great and light main dish!
Cocoa & Lavender
February 12, 2023 at 11:59 amI used to think that salmon and mushrooms were an odd combination, but then I tried an old recipe from Gourmet Magazine, and it was really astonishingly good. Since then, I’ve been experimenting a lot and having fun. I hope you like it if you make it, Davorka.
Raymund
February 13, 2023 at 3:25 pmYum, this sounds like a delicious and flavorful dish! I love the combination of the fresh morels and asparagus with the tender salmon, all paired with a bright and zesty white vermouth. The touch of paprika and lemon zest adds an extra pop of flavor. Thank you for sharing this recipe, I can’t wait to give it a try!
Inger
February 15, 2023 at 8:15 pmOH yum! THis must have cost a fortune buying morels at the grocery store. If I’m lucky we find a few in the spring, though I can’t count on it, and then try to stretch them.
Valentina
February 17, 2023 at 12:10 pmSpring or not, I’m ready for this. What a beautiful dish, and I love vermouth (and sherry, also) with mushrooms. So delicious! 🙂 ~Valentina
Cocoa & Lavender
February 25, 2023 at 11:34 amSadly, Valentina, today, you were not having spring, but snow! I don’t know how LA is going to deal with this! But spring will be here soon, and I hope you enjoy this dish.
Ben | Havocinthekitchen
February 21, 2023 at 5:34 pmAnother stunning dish with some fancy restaurant-worth flavour profile and presentation! And don’t worry too much about seasonality – after all, you’re giving your readers some extra time for the planning and anticipation 😉
Cocoa & Lavender
February 25, 2023 at 11:07 amThanks so much, Ben! I imagine you can get the morel mushrooms up there pretty easily, but I don’t know for sure. Regardless, the dried ones work very well.