2 center-cut wild king salmon filets, 6 – 8 ounces each

1 cup white wine

Salt

4 tablespoons butter

4 ounces fresh morel mushrooms, cleaned (Alternatively use thickly sliced shiitake mushroom caps)

½ cup shelled fresh English peas

½ cup heavy cream

Pepper

Small bunch fresh chives, finely chopped

Put the fish skin side down in a deep, wide pan. Add the wine, a generous pinch of salt, and enough cold water to cover the fish by a bit. Cover the pan and bring to a simmer over medium heat. Reduce the heat to medium-low and gently poach the fish until it is just cooked through or barely opaque in the center, 8 – 12 minutes.

Meanwhile, melt the butter in a medium skillet over medium heat. Add the mushrooms and cook until they begin to soften, about 3 minutes. Add ½ cup of the salmon poaching liquid and the peas, and simmer until the peas begin to soften, 2 – 3 minutes. Add the cream and gently boil the sauce until slightly thickened, about 2 minutes. Season with salt and pepper.

Using a fish spatula, remove the salmon filets from the poaching liquid, then carefully peel off and discard the skin. Serve the salmon with the peas, morels, and cream spooned on top. Garnish with the chives, and sprigs of fresh pea shoots, if you like.

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