Salmon with Morel Mushroom & Brandy Cream
Recipe type: Dinner, Entree, Fish, Spring
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
This dish is Matt's work and he's not really the measuring type (nor was I until I started trying to make food that can be reproduced) so the measurements are rough estimates. Use your best judgement and I'm sure your dinner will amaze.
  • ½# Creamer Potatoes, halved
  • 1# Salmon
  • 1 small Shallot, diced
  • about ½# Morel Mushrooms, halved
  • 2 Tbsp. Brandy
  • ¼ c. Heavy Cream
  • 1 large Leek, white and pale green parts, sliced
  • 1 bunch Asparagus, tough ends removed
  • about 1 Tbsp. Fresh Tarragon, chopped
  • Butter
  • Olive Oil
  1. Preheat oven to 400°.
  2. Heat about ½ Tbsp. each butter and olive oil in an oven-proof skillet. Place the potatoes in the pan, cut-side down. Transfer to oven and roast until cooked through and the cut-sides of the potatoes are golden and crisp.
  3. When the potatoes are close to being finished, place the salmon in a baking dish and rub with a little olive oil. Season with salt and pepper and bake, about 12 minutes if it is left in one fillet, slightly less if it is already cut into personal-sized portions.
  4. Meanwhile, melt about a ½ Tbsp. butter in a sauté pan over high heat. Sauté the shallot and mushrooms until the most of the liquid from the mushrooms has cooked off and the mushrooms have started to brown. Add the brandy and allow most of it to simmer off. Add the cream and simmer until it thickens slightly. Remove from heat and stir in about 1 Tbsp. butter. Season, as needed, with salt and pepper.
  5. Meanwhile, sauté the sliced leeks asparagus in olive oil or butter or a combination of the 2, until the asparagus is just tender. Season with salt, pepper, and tarragon.
  6. Cut the salmon into individual portions (we each had about an 8 oz piece which was bordering on too much-1 # could easily serve 3). Divide the roasted potatoes and sautéed vegetables between warm plates. Place the salmon on top of the asparagus and spoon the mushroom sauce over the top.
Recipe by strawberryplum at