Ok, so I have been a little obsessive about morels lately, or any wild mushroom for that matter. The morel in my humble opinion is the king mushroom and is in season from April-early July. This recipe is a side dish and works great with Pan Roasted Sockeye Salmon or Roasted Chicken. Feel free to substitute other mushrooms if you cannot find Morels, but trust me morels or even chanterelles will make all the difference.
Morels with Fresh Peas and Pancetta
1 tablespoons olive oil
1 tablespoons butter
1/4 cup minced shallots
2 tablespoons minced garlic
4 ounces fresh morels, trimmed and cleaned
1/3 cup diced pancetta
¼ cup wine
2 sprigs of thyme
Zest of 1/2 lemon
1 1/2 cup fresh peas
Sea Salt and pepper
Remove the peas from their pods and blanch in boiling salted water for 30 seconds, drain peas and shock in cold ice bath or run under cold water. Set aside. In a medium skillet, heat the olive oil and add diced Pancetta, let render for 8-10 min. Add the shallots and garlic, and sauté until soft and glossy. Do not brown.
Add the morels and sauté for 1 to 2 minutes. Add white wine and continue to cook for 1-2 minutes.
Add the peas, and the remaining 1 tablespoons of butter. Stir in chopped thyme and lemon zest. Taste and adjust seasoning with salt and pepper. Transfer to a warm serving platter.
Wild salmon is here! It goes without saying that I’m pretty excited about the start of wild salmon season. It is well known that salmon is one of the healthiest proteins you can eat, full of cancer fighting Omega 3 fatty acids. In this recipe I am using local Columbia River King salmon but the Copper River Sockeye and King species are readily available and are considered some of the best quality salmon on the market. Farm raised salmon is the more sustainable and affordable choice, however, there is a huge difference in taste. Weather you choose wild or farm raised salmon I am convinced that the biggest difference in taste is freshness so make sure the fish has never been frozen.
Pan Roasted Salmon with Yukon Gold Potato and Fennel Hash
- 5 Yukon Gold Potatoes cut into ¼ inch “cubed and blanched” (add cubed potatoes to salted boiling water for 1 min drain and pat dry)
- 1 Fennel Bulb diced
- 1 large shallot diced
- 1 clove garlic deiced
- 1 teaspoon red pepper flakes
- ¼ cup cubed bacon (I like apple wood smoked)
- 3 tablespoons extra-virgin olive oil
- 4 center-cut salmon fillets with skin (about 7 ounces each)
- 1 lemon juiced
- ½ teaspoon sugar
- Freshly ground pepper
- 1 1/2 tablespoon salt
- 2 tablespoons canola oil
- 1 tablespoon minced thyme
- 2 tablespoons minced parsley
1. Preheat the oven to 325°.
2. In a large cast iron or heavy bottom skillet add ½ teaspoon canola oil and bacon and let render until crisp but not burnt. Remove and let rest over a paper towel to remove as much grease as possible, leave render fat in the pan. Add potatoes back to the pan over med heat and cook until light brown (5-8 min) remove and let drain over a paper towel. Wash and dry the skillet then place over medium high heat, when hot add 1 tablespoon olive oil add diced Fennel and sauté for 3 minutes. Add the shallot, red pepper flakes and garlic to the pan and sauté for another 2 min before adding the potatoes and bacon back to the pan. Place over low heat to keep warm. Do not let burn!
3. In a medium ovenproof skillet, heat 1 tablespoon of the olive oil. Season the salmon with salt and pepper and add it to the skillet, skin side up. Cook over moderately high heat until well-browned on the bottom, about 3 minutes. Carefully flip the fillets. Transfer the skillet to the oven and roast until the salmon is cooked through, about 7 minutes. Transfer the fish to plates and pour off any fat in the skillet.
4. Place the skillet over moderate heat and add the lemon juice, sugar and the remaining 1 tablespoons of olive oil. Cook, scraping up any bits stuck to the skillet about 1 minute. Pour the sauce over the salmon, sprinkle with the parsley.