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Poached Wild Salmon with Peas and Morels

Poached Wild Salmon with Peas and Morels Recipe

  • 2 6–8-ounce center-cut wild king salmon fillets (each about 1 1/2-inch thick)
  • 1 cup dry white wine
  • 2 tablespoons kosher salt plus more for seasoning
  • 4 tablespoons (1/2 stick) unsalted butter
  • 4 ounces fresh morels; sliced, stemmed shiitake; or other mushrooms
  • 1/2 cup shelled fresh (or frozen, thawed) peas
  • 1/2 cup heavy cream
  • Freshly ground black pepper
  • 2 tablespoons minced fresh chives or 2 pea tendrils
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