F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Olive Oil Poached Salmon with Chanterelles and Asparagus
© Victoria Pearson

Olive Oil Poached Salmon with Chanterelles and Asparagus

  • SERVINGS: 8
  • MAKE-AHEAD

Poaching salmon in olive oil makes it even richer. This technique also works especially well with white-fleshed fish.

  1. 3 cups chicken stock or canned low-sodium broth
  2. 1 pound chanterelles or other wild mushrooms, stems trimmed and reserved, large mushrooms halved
  3. 1 tablespoon extra-virgin olive oil
  4. Salt and freshly ground pepper
  5. 2 garlic cloves, minced
  6. 24 thin asparagus (about 1 pound)
  7. 8 skinless center-cut salmon fillets (4 ounces each)
  8. 2 cups pure olive oil
  9. 1 teaspoon thyme
  10. 4 tablespoons cold unsalted butter, cut into tablespoons
  11. Three Onion Risotto
  1. Heat the chicken stock in a medium saucepan. Add the chanterelle trimmings, cover and simmer over low heat for 10 minutes. Strain the broth and discard the trimmings.
  2. In a large skillet, heat the extra-virgin olive oil until shimmering. Add the chanterelles, season lightly with salt and pepper and cook over moderately high heat, stirring, until dry and golden brown, about 8 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 3 minutes. Transfer the chanterelles to a plate. Add the mushroom broth to the skillet and boil until reduced to 1 cup, about 10 minutes. Return the chanterelles to the skillet.
  3. In a large saucepan of boiling salted water, cook the asparagus until almost tender, about 2 minutes. Remove from the heat and cover.
  4. Season the salmon with salt and pepper. In a large, deep skillet, heat the pure olive oil until shimmering. Add the salmon and cook over moderate heat for 3 minutes. Using a spatula, carefully turn the fillets and simmer until just cooked through, about 3 minutes longer.
  5. Bring the chanterelles to a boil and remove from the heat. Add the thyme and whisk inthe butter, 1 tablespoon at a time. Season with salt and pepper. Spoon the sauce into warmed shallow bowls. Set a salmon fillet in each bowl, spoon the Three Onion Risotto beside it and garnish with the asparagus.
Make Ahead The chanterelle sauce can be made early in the day and rewarmed before serving.

Suggested Pairing

An intense, complex red with sweet fruit and some oak, such as a Pinot Noir, will play off the intense, complex flavors of the salmon, chanterelles and risotto.

You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world’s most spectacular weekend, the FOOD & WINE Classic in Aspen, June 20-22.