Grilled King Salmon with Asparagus, Morels, and Leeks

Ingredients

• 1 pound slender asparagus, trimmed and cut in half on a diagonal
• 1 large leek (white part only), thinly sliced and rinsed well to remove dirt
• 3 tablespoons butter
• 2 teaspoons chopped thyme leaves
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon pepper, divided
• 1/2 pound fresh morel mushrooms, rinsed well and halved lengthwise, or 3/4 oz. dried morels*
• 1/4 cup fino sherry or dry white wine
• 1 tablespoon olive oil
• 1 king or coho salmon fillet (1 1/2 lbs., 1 in. thick), with skin
• 1 cup whipping cream

Preparation

1. 1. Boil asparagus until barely tender-crisp, 2 minutes; drain and rinse asparagus in cold water.
2. 2. Heat grill to medium-high (about 450°).
3. 3. Sauté leek in butter in a large frying pan over medium heat until soft, 5 minutes. Add thyme, 1/2 tsp. salt, 1/4 tsp. pepper, and the morels; cook, stirring occasionally, until morels are tender, 5 minutes. Stir in sherry and reduce by half, 30 to 45 seconds. Set vegetables aside.
4. 4. Fold a 12- by 17-in. sheet of heavy-duty foil in half crosswise. With a knife tip, poke dime-size holes through foil about 2 in. apart. Oil one side of foil. Rub fish on both sides with oil and put skin side down on foil. Sprinkle with remaining 1/4 tsp. each salt and pepper.
5. 5. Set salmon on foil on cooking grate; grill, covered, until fish is barely cooked through, about 10 minutes. With 2 wide spatulas, slide fish from skin to a warm platter; tent with foil. If you want crisp skin, continue to cook skin on foil until crisp, 1 to 3 more minutes. Remove foil from grill, then gently peel off skin, using fingers or a wide spatula (skin may break into pieces).
6. 6. Add cream and asparagus to mushrooms and bring to a boil over high heat, stirring; boil longer to thicken sauce if you like. Set salmon skin, if using, on a platter. With 2 spatulas, set fish on skin. Spoon half the vegetable sauce over salmon and serve the rest on the side. Serve immediately.
7. *Soak dried morels in hot water until softened, 8 minutes. Squeeze out water; cut in half.
8. Note: Nutritional analysis is per serving.