Baked Salmon with Morel Tarragon Cream Sauce
INGREDIENTS
  • 1 oz dried morel mushrooms
  • 3/4 cup hot water
  • 1 tablespoon vegetable oil
  • Four 6-oz salmon filets, with skin
  • Salt and white pepper
  • 4 TBS unsalted butter
  • 1/2 lb cremini mushroom, caps quartered
  • 1/2 cup dry white wine
  • 1/2 cup chicken stock or low-sodium broth
  • 1/2 cup heavy cream
  • 1 TBS coarsely chopped tarragon
  • 1 tsp fresh lemon juice

Baked Salmon with Morel Tarragon Cream Sauce

Perfect pairing for: Pinot Noir

It’s the tail end of morel season here in the Pacific Northwest. If you’re lucky enough to find your own morels, try this amazing dish with fresh ‘shrooms. We’ve written this recipe for year-round use, though, calling for dried morels. Pair this rich and delectable dish with our earthy Bangsund Pinot Noir.

DIRECTIONS:

1. Put the morels in a bowl and pour hot water over them. Place small lid over the morels to keep them submerged and let stand until softened, about 20 minutes.
2. Lift the morels from the soaking liquid and rinse them of any grit. Reserve the liquid. Roughly chop any large morels.
3. Melt 2 Tablespoons of butter in a skillet. Add the cremini mushrooms, season with salt and white pepper and cook over moderate heat until browned, about 5 minutes.
4. Add the morels and cook, stirring, until they start to darken, about 3 minutes. Add wine and simmer over moderately high heat until reduced, about 3 minutes.
5. Add the stock and slowly pour in the reserved morel soaking liquid. Simmer until reduced by two-thirds, about 6 minutes. Add the cream and tarragon and simmer until thickened, about 4 minutes. Add the lemon juice and season the sauce with salt and pepper.
6. In a large, nonstick skillet, melt the remaining 2 Tablespoons. Season the salmon fillets with salt and white pepper and add them to the skillet, skin side down.
7. Cook over high heat for 5 minutes then reduce heat to medium and cook until the skin is browned and very crisp, about 12 minutes longer.

Complete your meal with crisp asparagus, a bed of sauted spinach or a fresh salad, and share with friends. A bottle of Bangsund Pinot Noir will elevate this meal from remarkable to amazing!
INGREDIENTS
  • 1 oz dried morel mushrooms
  • 3/4 cup hot water
  • 1 tablespoon vegetable oil
  • Four 6-oz salmon filets, with skin
  • Salt and white pepper
  • 4 TBS unsalted butter
  • 1/2 lb cremini mushroom, caps quartered
  • 1/2 cup dry white wine
  • 1/2 cup chicken stock or low-sodium broth
  • 1/2 cup heavy cream
  • 1 TBS coarsely chopped tarragon
  • 1 tsp fresh lemon juice