HomeRecipesCook Along with Chef Deniz: Pan Roasted Spring Salmon with Asparagus, Peas and Morels
Cook Along with Chef Deniz: Pan Roasted Spring Salmon with Asparagus, Peas and Morels
June 10, 2021
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 Mushrooms. Join us live in the Well Seasoned Kitchen and cook along with Chef Deniz.
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.
