Grilled King Salmon With Asparagus, Morels, And Lee

Name: Grilled King Salmon With Asparagus, Morels, And Leeks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound slender asparagus, trimmed and cut in half on a diagonal; 1 large leek (white part only), thinly sliced and rinsed well to remove dirt; 3 tablespoons butter; 2 teaspoons chopped fresh thyme leaves; 3/4 teaspoon kosher salt, divided; 1/2 teaspoon pepper, divided; 1/2 pound fresh morel mushrooms, rinsed well and halved lengthwise, or 3/4 oz. dried morels*; 1/4 cup fino sherry or dry white wine; 1 tablespoon olive oil; 1 king or coho salmon fillet (1 1/2 lbs., 1 in. thick), with skin; 1 cup whipping cream

Servings: persons

1 pound slender asparagus, trimmed and cut in half on a diagonal
1 large leek (white part only), thinly sliced and rinsed well to remove dirt
3 tablespoons butter
2 teaspoons chopped fresh thyme leaves
3/4 teaspoon kosher salt, divided
1/2 teaspoon pepper, divided
1/2 pound fresh morel mushrooms, rinsed well and halved lengthwise, or 3/4 oz. dried morels*
1/4 cup fino sherry or dry white wine
1 tablespoon olive oil
1 king or coho salmon fillet (1 1/2 lbs., 1 in. thick), with skin
1 cup whipping cream

1
Boil asparagus until barely tender-crisp, 2 minutes; drain and rinse asparagus in cold water.
2
Heat grill to medium-high (about 450u00b0).
3
Cook leek in butter in a large frying pan over medium heat until soft, 5 minutes. Add thyme, 1/2 tsp. salt, 1/4 tsp. pepper, and the morels; cook, stirring occasionally, until morels are tender, 5 minutes. Stir in sherry and reduce by half, 30 to 45 seconds. Set vegetables aside.
4
Fold a 12- by 17-in. sheet of heavy-duty foil in half crosswise. With a knife tip, poke dime-size holes through foil about 2 in. apart. Oil one side of foil. Rub fish on both sides with oil and put skin side down on foil. Sprinkle with remaining 1/4 tsp. each salt and pepper.
5
Set salmon on foil on cooking grate; grill, covered, until fish is barely cooked through, about 10 minutes. With 2 wide spatulas, slide fish from skin to a warm baking sheet; tent with foil. If you want crisp skin, continue to cook skin on foil until crisp, 1 to 3 minutes more. Remove foil from grill, then gently peel off skin, using fingers or a wide spatula (skin may break into pieces). Set salmon skin, if using, on a platter.
6
Add cream and asparagus to mushrooms and bring to a boil over high heat, stirring; boil longer to thicken sauce if you like. With 2 spatulas, set fish on skin. Spoon half the vegetable sauce over salmon and serve the rest on the side. Serve immediately.
7
*Soak dried morels in hot water until softened, 8 minutes. Squeeze out water; cut in half.
8
Note: Nutritional analysis is per serving.

404

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 pound slender asparagus, trimmed and cut in half on a diagonal, 1 large leek (white part only), thinly sliced and rinsed well to remove dirt, 3 tablespoons butter, 2 teaspoons chopped fresh thyme leaves, and more.

Yes, Grilled King Salmon With Asparagus, Morels, And Leeks 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.

That's it — enjoy your meal!

Grilled King Salmon With Asparagus, Morels, And Leeks

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions