Salmon And Morels Poached In Mushroom Broth Recipes

SLOW-ROASTED SALMON WITH MUSHROOM-LEEK BROTH

Steps:

• Heat oven to 325 degrees. Place salmon on a baking sheet. Drizzle salmon with 1 tablespoon sesame oil, sprinkle with salt and roast in the oven until cooked, 25 to 30 minutes. Remove salmon from the oven and let it rest another 5 minutes.
• While the salmon roasts, heat remaining 1 tablespoon sesame oil in a pot over medium. Add leeks and mushrooms, season with salt, and cook, stirring occasionally, until leeks and mushrooms are lightly golden on the edges, 8 to 10 minutes. (Don't worry if the pan seems dry, the moisture that comes out of the mushrooms and leeks will help steam the vegetables and keep them from burning.)
• Add chicken broth and simmer until the broth is infused with mushroom flavor and leeks are tender, 20 to 25 minutes. Season with salt.
• To serve, divide rice among bowls. Scoop salmon by the spoonful onto the rice, and ladle vegetables and broth over salmon and rice. Top with ginger and a drizzle of sesame oil.

SALMON AND MORELS POACHED IN MUSHROOM BROTH

Steps:

• To make the broth, combine all the ingredients with 4 cups water in a large saucepan and bring to a boil over medium-high heat. Reduce heat and simmer until reduced by half, about 1 hour. Strain through a fine sieve and place in a clean, wide saucepan.
• Bring the broth to a boil and reduce to a simmer. Stir in the morels and return to a simmer. Add the salmon and simmer slowly until just cooked through, about 10 minutes.
• Carefully lift the salmon out of the broth with a spatula and place each piece in a shallow bowl. Use a slotted spoon to place the morels over and around the salmon. Sprinkle with the salt and pepper and drizzle with the lemon juice. Ladle some of the broth around the salmon, garnish with the dill and serve immediately.

POACHED SALMON IN ORZO BROTH (COOKING FOR 2)

Steps:

• In medium bowl, pour hot water over mushrooms. Let stand about 20 minutes or until soft. Drain mushrooms, reserving liquid. Rinse with warm water; drain. Squeeze excess moisture from mushrooms. Remove and discard stems; cut caps into 1/2-inch strips.
• Strain mushroom liquid through fine wire mesh sieve or coffee filter into 4-quart Dutch oven. Stir in broth and garlic. Heat to boiling over medium-high heat. Stir in orzo; reduce heat. Add salmon. Simmer uncovered about 10 minutes or until salmon flakes easily with fork. Carefully remove salmon with slotted spatula; keep warm.
• Stir mushrooms, bell peppers, spinach, basil and onions into broth mixture. Cook about 2 minutes or until spinach is wilted and orzo is tender.
• Place a piece of salmon in each individual bowl; spoon vegetable-orzo broth over top. Sprinkle with cheese.

SALMON STEAKS POACHED IN LEMON BROTH

Steps:

• Place lemon juice and chicken broth in medium saucepan with cover.
• Add raw salmon steaks.
• Bring liquid to slow boil over medium-low heat.
• Reduce heat slightly, cover, and simmer 5 minutes.
• Flip salmon over, cover, and continue to simmer 5 more minutes or until salmon is cooked through.