Carter House Salmon With Morel-and-Asparagus Ragout Recipe

Name: Carter House Salmon With Morel-and-Asparagus Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces arugula; 1/2 cup shelled, toasted pumpkin seeds; 1/2 cup extra-virgin olive oil; Salt to taste; Freshly ground black pepper to taste; 4 to 8 tablespoons vegetable stock or water; 4 8-ounce skinless salmon fillets; Salt to taste; Freshly ground black pepper to taste; 3 tablespoons minced fresh rosemary; 3 tablespoons minced fresh thyme; 3 tablespoons unsalted butter; 1 tablespoon unsalted butter; 10 ounces fresh morels or other wild mushrooms, sliced to yield 2 cups; 10 ounces white button mushrooms, sliced to yield 2 cups; 1 1/2 pounds asparagus, peeled and cut into 1 1/2-inch lengths; 1 small clove garlic, minced; 1 small shallot, minced; 2 teaspoons minced fresh thyme; 2 teaspoons minced fresh rosemary; Salt and freshly ground black pepper to taste

Servings: persons

4 ounces arugula
1/2 cup shelled, toasted pumpkin seeds
1/2 cup extra-virgin olive oil
Salt to taste
Freshly ground black pepper to taste
4 to 8 tablespoons vegetable stock or water
4 8-ounce skinless salmon fillets
Salt to taste
Freshly ground black pepper to taste
3 tablespoons minced fresh rosemary
3 tablespoons minced fresh thyme
3 tablespoons unsalted butter
1 tablespoon unsalted butter
10 ounces fresh morels or other wild mushrooms, sliced to yield 2 cups
10 ounces white button mushrooms, sliced to yield 2 cups
1 1/2 pounds asparagus, peeled and cut into 1 1/2-inch lengths
1 small clove garlic, minced
1 small shallot, minced
2 teaspoons minced fresh thyme
2 teaspoons minced fresh rosemary
Salt and freshly ground black pepper to taste

1
To make the sauce, blend the arugula, pumpkin seeds, olive oil, salt and pepper together in a blender or food processor until smooth.
2
Warm the stock or water, whisk into the arugula puree and keep warm.
3
To make the salmon, preheat the oven to 350 degrees.
4
Season the fish with salt and pepper and roll it in the minced herbs.
5
Heat the 3 tablespoons of butter over high heat in a heavy skillet until it begins to brown.
6
Place the salmon in the pan.
7
Cook for 1 to 2 minutes per side, until the fish begins to brown.
8
Transfer to a baking dish and bake for 5 to 6 minutes, until cooked through with a hint of translucence in the center.
9
To make the ragout: while the salmon is in the oven, add the 1 tablespoon of butter to the pan that the fish was browned in.
10
Allow the butter to brown slightly over medium-high heat.
11
Add the mushrooms and cook, stirring frequently, for 5 minutes.
12
Add the asparagus, garlic, shallot, herbs, salt and pepper.
13
Continue to cook for 2 minutes.
14
Serve the salmon on top of the ragout, with the sauce drizzled over the fish.

699

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 4 ounces arugula, 1/2 cup shelled, toasted pumpkin seeds, 1/2 cup extra-virgin olive oil, Salt to taste, and more.

Yes, Carter House Salmon With Morel-and-Asparagus Ragout falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Carter House Salmon With Morel-and-Asparagus Ragout

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