Sat, May 21|
Pan Roasted Wild Salmon with Morels and Fava Beans
Join me as we take a trip to Seattle and prepare a delicious Salmon with Fava Bean and Morel Sauce.
Time & Location
May 21, 2022, 2:00 PM – 3:00 PM EDT
About the event
1 pould fava beans, shelled
1/2 pound Fresh Morels, cleaned
4 TBS Olive Oil
1 tsp Kosher Salt
1/4 tsp fresh ground pepper
2 Medium Shallots, finely minced
1 tsp finely minced garlic
1 1/2 Cups Chicken Broth
Four 6 ounce wild salmon fillets, skin on, pin bones removed
1/2 Cup Creme Freche
1 TBS Fresh Lemon Juice
1 Tbs finely minced flat-leaf parsley
Bring a mdium pot of salted water to a boil. Have ready a bowl of water or ice nearby. Add the fava beans to the pot and cook for 3 minutes. Drain and place immediately in the ice water. When cool, pill and set the beans aside.
Trim the stems on the morels to 1/4 inch, save the trimmings. Heat 2 tablespoons of the oil in a large saute pan over medium high heat. When the oil is hot add the morels tossing to coat evnly with the oil. Add 1/2 teaspoon fo the salt and 1/8 teaspoon of the pepper. Cook until the morels have released theri liquid, then continue cooking until the liquid has evaportated. Add 1 teaspoon of the shallots and the garlic to the pan and cook for 1 minute. Remove the morels from the pan and hold in a warm place. Set aside the sauce pan to use for finishing the sauce.
Place the remaining 2 tablespoons oil in the large saute pan over medium high heat. Have a lid nearby that fits the saute pan. season the salmon fillets with salt and pepper. When the oil is hot, place the fillets in the pan, skin side up Made sure they ar not touching. Cook until the bottomos of the fillets are golden browna and the flesh is just starting to turn color as it cooks you will see this by looking or gently lifting the fillets with a spatula. Do not turn over the fillets. Cover the sauce pan and turn down the heat to low. This technique is called unilaterale and creates the contrast of a golden, crispy crust with tender steamed flesh. Do not remove the lid wihile the fillets are cooking. Cook for 6 to8 more minutes depending on the thickness of the fillets. Finish the sauce while the salmon is cooking.
Place the reserved saute pan over medium eat. Add the strained chicken broth and bring to a boil. Cook for 1 to 2 minutes to reduce the broth slightly then whisk in the Creme Fraiche, lemon juice , the remaining 1/2 teaspoon salt, and the tremaining 1/8 teaspoon pepper. BRing the mixture to a boil , then turn down to a brisk simmer and cook until the sauce is just starting to thicken two to three minutes. Add the reserved fava beans and morels and heat them through. Add the chives and parsley. Taste fo seasoning and adjust as needed. Hold in a warm place until lthe salmon is cooked.
Peel the skin off the salmon fillets in the pan. Using a flat Spatula, gently cemove the fillets from the pan, turning them over to serve them seared side up. Place on serving plates and spoon the fava bean and morel sauce around oor over the top of each filet. Sprinkle with chives.