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

June 10, 2021

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

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live.

Fresh fungi is the focus of this Live Class! Join us tonight as Chef Deniz takes you through a couple of his favourite preparations using Morel MushroomsJoin us live in the Well Seasoned Kitchen and cook along with Chef Deniz.

Watch the class below, or visit us on YouTube.

Open the other recipes Chef Deniz featured tonight in your browser so you can work across his menu as you watch along.

Pan Roasted Spring Salmon with Asparagus, Peas and Morels

By Chef Deniz Tarakcioglu


  • 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


  • 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.

Prep Time: 10 minutes

Cook time: 30 minutes

Yield: 1 serving

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