Broiled Salmon with Asparagus, Morels, and Leeks

Serves : 4

Description: Perfect for spring, I heard about this recipe from my friends Holly Ginsberg and Eugene Yang. They got it from Sunset magazine, who (in turn) got it from the Steelhead Diner in Seattle's Pike Place market. The original recipe calls for grilling the salmon. I broiled mine. Also, I doubled the amount of leeks since I like them so much.

 

Ingredients:

  • 1 pound slender asparagus, trimmed and cut in half on a diagonal
  • 2 large leeks (white parts only), thinly sliced and rinsed well to remove dirt
  • 3 tablespoons butter
  • 2 teaspoons chopped thyme leaves
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon pepper, divided
  • 1/2 pound fresh morel mushrooms, rinsed well and halved lengthwise
  • 1/4 cup fino sherry or dry white wine
  • 1 tablespoon olive oil
  • 4 king or coho salmon fillets (each about 4-6 ounces), with skin
  • 1 cup whipping cream

Instructions:

Boil asparagus until barely tender-crisp, about 2 minutes; drain submerge the asparagus immediately in ice-water. Drain again.

Saute the leeks in butter in a large frying pan over medium heat until soft, about 5 minutes. Add thyme, 1/2 tsp. salt, 1/4 tsp. pepper, and the morels; cook, stirring occasionally, until the morels are tender, about 5 minutes. Stir in sherry (or white wine) and reduce by about half, 30 to 45 seconds. Remove vegetables from heat and set aside.

Rub the fillets with olive oil and place them on a rimmed baking sheet, skin side down. Sprinkle with remaining 1/4 tsp. each salt and pepper. Heat broiler, with rack set 4 inches from heat. Broil salmon until opaque throughout, 5 to 7 minutes. (If salmon is too close to the heating element, lower rack and broil longer to get the desired doneness.)

Add cream and asparagus to mushroom-leek mixture and bring to a boil over high heat, stirring. Spoon half the vegetable sauce over salmon and serve the rest on the side. Serve immediately.