Salmon and Morels Poached in Mushroom Broth Recipe

Name: Salmon and Morels Poached in Mushroom Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Stems from 3 pounds button or shiitake mushrooms; 1 small onion; 1 bay leaf; 1/2 teaspoon black peppercorns; 8 ounces fresh morels, cleaned; 4 4-ounce pieces of salmon fillet; 1 teaspoon kosher salt; Freshly ground pepper to taste; 2 teaspoons fresh lemon juice; 2 teaspoons chopped fresh dill

Servings: persons

Stems from 3 pounds button or shiitake mushrooms
1 small onion
1 bay leaf
1/2 teaspoon black peppercorns
8 ounces fresh morels, cleaned
4 4-ounce pieces of salmon fillet
1 teaspoon kosher salt
Freshly ground pepper to taste
2 teaspoons fresh lemon juice
2 teaspoons chopped fresh dill

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
Reduce heat and simmer until reduced by half, about 1 hour.
3
Strain through a fine sieve and place in a clean, wide saucepan.
4
Bring the broth to a boil and reduce to a simmer.
5
Stir in the morels and return to a simmer.
6
Add the salmon and simmer slowly until just cooked through, about 10 minutes.
7
Carefully lift the salmon out of the broth with a spatula and place each piece in a shallow bowl.
8
Use a slotted spoon to place the morels over and around the salmon.
9
Sprinkle with the salt and pepper and drizzle with the lemon juice.
10
Ladle some of the broth around the salmon, garnish with the dill and serve immediately.

215

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 10 ingredients. The key ingredients include: Stems from 3 pounds button or shiitake mushrooms, 1 small onion, 1 bay leaf, 1/2 teaspoon black peppercorns, and more.

Yes, Salmon and Morels Poached in Mushroom Broth 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.

Salmon and Morels Poached in Mushroom Broth

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