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Salmon Morel - Yahoo Recipe Search
YummlySalmon With Red Wine-morel Sauce With Morel Mushrooms, Boiling Water, Corn Starch, Extra-virgin Olive Oil, Shallots, Dry Red Wine, Seafood Stock, Butter, Lemon Juice, Salt, Freshly Ground Pepper, Salmon FilletsYummlyGrilled Salmon With Morel Vinaigrette With Salmon Fillets, Vinaigrette, Olive Oil, Salt, PepperEatingWellDried mushrooms give this rich red-wine sauce an almost meaty flavor. Look for them in the produce department of well-stocked supermarkets or specialty grocers. If you're not a fan of salmon, try the recipe with halibut instead. Serve with barley tossed with parsley and steamed broccolini. To double: Prepare a double batch of sauce in the large skillet, increasing reduction time as needed. Cook 2 1/2 pounds of salmon in two batches, adding oil as necessary.YummlySalmon With Morel Mushroom And Brandy Cream With Creamer Potatoes, Salmon, Shallot, Morel Mushrooms, Brandy, Heavy Cream, Leek, Asparagus, Fresh Tarragon, Butter, Olive OilYummlyPoached Wild Salmon With Peas And Morels Recipe | Epicurious.com With Salmon Fillets, Dry White Wine, Kosher Salt, Unsalted Butter, Morels, Peas, Heavy Cream, Freshly Ground Black Pepper, Fresh ChivesYummlyGrilled King Salmon With Asparagus, Morels, And Leeks With Asparagus, Leek, Butter, Fresh Thyme Leaves, Kosher Salt, Pepper, Mushrooms, Morels, Fino Sherry, Olive Oil, Salmon Fillet, Whipping CreamEatingWellThe creamy, herbed sauce that accompanies this healthy salmon recipe is so delicious, you'll want to dip everything in it. It can be hard to find fresh morel mushrooms; to rehydrate dried morels, soak in 1 cup boiling water for 20 to 30 minutes. Remove the mushrooms and strain the liquid through a fine sieve to remove any grit.Food.comThis is an lovely, elegant dish which will be much appreciated by your guests. Adapted from a Gourmet recipe.Melt the remaining one 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 the salmon is done to your liking.
- Main Course
- 2
- French
Apr 16, 2012 · Add 1/2 cup salmon poaching liquid and peas and simmer until peas begin to soften, 2–3 minutes. Add cream and bring sauce to a simmer. Cook until slightly thickened, about 5 minutes.
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Step 4. To make the ragout: while the salmon is in the oven, add the 1 tablespoon of butter to the pan that the fish was browned in. Allow the butter to brown slightly over medium-high heat. Add the mushrooms and cook, stirring frequently, for 5 minutes. Add the asparagus, garlic, shallot, herbs, salt and pepper. Continue to cook for 2 minutes.
- (9)
- 4
- Dinner, Seafood, Main Course
- 1009
Place morels in a bowl and cover with boiling water. Let sit until soft, about 30 minutes, then drain, reserving liquid, and coarsely chop. Whisk together vinegar, shallot, mustard and salt and ...
- (18)
- Main-Dish
- Bobby Flay
- 660
May 9, 2013 · Add the cream. Bring to boil; reduce heat and simmer until the cream is thickened and reduced to a sauce-like consistency. To serve, divide the sauce among 4 shallow bowls; place 1 piece of fish in each bowl. Garnish with the asparagus tips and chive oil, if desired.
May 29, 2013 · Place the chicken in the pan, skin-side down, until the skin is crisp and golden, 5-8 minutes. Flip the chicken and brown on the other side for about 5 minutes. Remove the chicken from the pan and set aside on a rimmed plate. Drain most of the fat from the pan. Heat about 1 Tbsp. butter in the same pan.
Step 1. To make the broth, combine all the ingredients with 4 cups water in a large saucepan and bring to a boil over medium-high heat. Reduce heat and simmer until reduced by half, about 1 hour. Strain through a fine sieve and place in a clean, wide saucepan.
