I have a confession. I am a salmon snob. I have enjoyed some amazing salmon dishes, but I’ve also had overcooked, fishy tasting salmon too. So being the picky salmon eater that I am, I look forward to when Sockeye salmon is in season (May-July). Its distinctive, deep orange-red color and full-flavor is my salmon of choice .

This recipe screams spring–wild mushrooms, peas, tarragon and chives, in a subtle white wine sauce. This is an easy, yet elegant spring dinner.

Sockeye Salmon with White Wine, Peas, and Wild Mushroom Sauce

Author: Tonja Engen

Scale

Ingredients

1 large Sockeye salmon fillet (16-24 ounces)
3 Tbls. butter
2 Tbs. olive oil
2 medium shallots, minced
1 lb. mixed wild mushrooms (morel, shiitake, oyster, cremini,), trimmed and coarsely chopped
1 1/2 cups white wine
1 cup of peas (fresh or frozen)
1/2 cup chopped mixed fresh herbs, such as tarragon, chives, and parsely
Salt and pepper
1 cup instant polenta
1/2 oz. finely grated Parmigiano-Reggiano

Instructions

Preheat oven to 375. Season Salmon with salt and pepper. Squeeze juice of one lemon over salmon and place on foil-lined cookie sheet and bake at 375 for 15-16 minutes.
Meanwhile, In a large saute’ pan heat 1 Tbs. of the butter and olive oil over medium heat. Add the shallots and a pinch of salt and cook, stirring occasionally until tender, about 4 minutes. Increase heat to medium-high. Add mushrooms; sauté until beginning to brown, about 8 minutes. Add peas and white wine and cook until reduced to about 3/4 cup, 3 to 4 minutes. Turn heat to low and swirl in the additional 2 Tbls. of butter and 1/4 cup of the herbs. Season to taste with salt and pepper. Keep warm.
Next, make polenta according to package instructions. When finished, add the Parmesan and stir until combined. Keep warm.
Remove salmon from the oven and sprinkle with remaining 1/4 cup of herbs. Cut salmon into 4 pieces. Place a scoop of polenta on each plate. Lay a piece of salmon over the polenta and then top with mushroom sauce.
Serve immediately.