Cook Along with Chef Deniz: Pan Roasted Spring Salmon with Asparagus, Peas and Morels

Pan Roasted Spring Salmon with Asparagus, Peas and Morels

By Chef Deniz Tarakcioglu

June 10th, 2021

Ingredients:

• 2 x 5oz spring salmon filets
• 10 stalks of asparagus, touch part snipped off and cut into 1" stalks
• 300mL fresh morels
• 100mL butter
• 50mL peas, shucked
• 1 sprig of thyme
• 1 clove of garlic, puréed
• 1 shallot, fine diced
• 1 lemon, zested and juiced
• 30mL Italian parsley, chopped
• 200mL Warba potatoes, small diced and blanched in salt water until tender
• 50mL white wine

Instructions:

• Heat up a medium sized pan over medium heat. Season the salmon filets with salt on both sides. Sear on presenation side without moving the fist for 1 minute, until the lightest golden brown. Transfer on a wire rack and keep warm. To the pan, add butter, shallots, garlic, thyme and potatoes. Cook on medium heat until the shallots are translucent. Add morels, asparagus, peas and cook for a further 1 minute. Deglaze with white wine and cook for 30 seconds. Return the salmon filets to the pan, cover with a lid and gently simmer for 1 minute. Take off the lid and cook down until everything is nicely glazed, and add the correct seasoning. Add lemon juice and zest. Transfer carefully on plates and serve.