Salmon and Morels Poached in Mushroom Broth

1. 1

   To make the broth, combine all the ingredients with 4 cups water in a large saucepan and bring to a boil over medium-high heat.

2. 2

   Reduce heat and simmer until reduced by half, about 1 hour.

3. 3

   Strain through a fine sieve and place in a clean, wide saucepan.

4. 4

   Bring the broth to a boil and reduce to a simmer.

5. 5

   Stir in the morels and return to a simmer.

6. 6

   Add the salmon and simmer slowly until just cooked through, about 10 minutes.

7. 7

   Carefully lift the salmon out of the broth with a spatula and place each piece in a shallow bowl.

8. 8

   Use a slotted spoon to place the morels over and around the salmon.

9. 9

   Sprinkle with the salt and pepper and drizzle with the lemon juice.

10. 10

    Ladle some of the broth around the salmon, garnish with the dill and serve immediately.

* Per serving · 4 servings · Values may vary.