Grilled King Salmon with Asparagus, Morels, and Leeks
Photo: Peden & Munk; Styling: Amy Wilson
Steelhead Diner sits above Seattle's Pike Place Market, and chef Kevin Davis came up with this splurge-worthy combo when local salmon, asparagus, and morels all showed up downstairs.
How to Make It
Step 1
1
Boil asparagus until barely tender-crisp, 2 minutes; drain and rinse asparagus in cold water.
Step 2
2
Heat grill to medium-high (about 450°).
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
7
*Soak dried morels in hot water until softened, 8 minutes. Squeeze out water; cut in half.
Step 8
8
Note: Nutritional analysis is per serving.
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
Directions
Step 1
1
Boil asparagus until barely tender-crisp, 2 minutes; drain and rinse asparagus in cold water.
Step 2
2
Heat grill to medium-high (about 450°).
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
7
*Soak dried morels in hot water until softened, 8 minutes. Squeeze out water; cut in half.
Step 8
8
Note: Nutritional analysis is per serving.
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