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Salmon Fillets With Morels


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  • 3 tablespoons butter
  • 5 shallots minced
  • 18 ounces morels trimmed, cleaned, and sliced
  • 3/4 cup bottled clam juice
  • 3/4 cup dry white wine
  • 3 tablespoons whipped cream
  • 2 teaspoons chopped fresh tarragon (or 1/2 tspn dried tarragon)
  • 6 salmon fillets - (8 oz ea)
  • Fresh lemon juice
  • 2 tablespoons butter melted


Servings 6


Step 1

Melt 3 tablespoons butter in heavy large skillet over medium heat. Add shallots and saute 2 minutes. Increase heat to medium-high. Add Morels; saute until beginning to brown, about 8 minutes. Add clam juice and wine; boil until liquids have almost evaporated, about 20 minutes.

Add cream to mushrooms; boil until thickened, about 1 minute. Mix in chopped tarragon. Season with salt and pepper.

Preheat broiler. Arrange salmon skin-side down on broiler pan. Brush with lemon juice, then butter. Broil until just cooked through, without turning, about 6 minutes. Sprinkle with salt and pepper. Transfer to plates. Spoon Morels over.

This recipe yields 6 servings.

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