Rating: 5 stars
3 Ratings
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  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 3

Steelhead Diner sits above Seattle's Pike Place Market, and chef Kevin Davis came up with this splurge-worthy combo when local salmon, asparagus, and morels all showed up downstairs.

This Story Originally Appeared On sunset.com

Gallery

Credit: Peden & Munk; Styling: Amy Wilson

Recipe Summary

total:
1 hr 15 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Boil asparagus until barely tender-crisp, 2 minutes; drain and rinse asparagus in cold water.

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  • Heat grill to medium-high (about 450°).

  • Cook 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.

  • 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.

  • 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 baking sheet; tent with foil. If you want crisp skin, continue to cook skin on foil until crisp, 1 to 3 minutes more. Remove foil from grill, then gently peel off skin, using fingers or a wide spatula (skin may break into pieces). Set salmon skin, if using, on a platter.

  • Add cream and asparagus to mushrooms and bring to a boil over high heat, stirring; boil longer to thicken sauce if you like. With 2 spatulas, set fish on skin. Spoon half the vegetable sauce over salmon and serve the rest on the side. Serve immediately.

  • *Soak dried morels in hot water until softened, 8 minutes. Squeeze out water; cut in half.

  • Note: Nutritional analysis is per serving.

Nutrition Facts

448 calories; calories from fat 71%; protein 25g; fat 35g; saturated fat 15g; carbohydrates 8.7g; fiber 2.7g; sodium 366mg; cholesterol 132mg.
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