Grilled Atlantic Salmon With Morels and Pancetta

Course : Grilling
Serves: 4
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1 pound fresh morel mushrooms -- (or 1/4 pound dried)
2 small shallots -- minced
1 clove garlic
10 tablespoons butter -- cut into pieces
1 cup dry sherry or Madeira
4 pieces salmon fillets -- (6 ounces each), -- skins removed
2 tablespoons olive oil
1 teaspoon salt and freshly ground pepper
16 medium green onions -- cut into 1/4 inch
4 tablespoons pancetta -- cubed and trimmed

Preparation / Directions:

1. Soak fresh morels in cold water for 15 minutes; dried ones until reconstituted. Drain, pat dry and trim stems. Cut larger mushrooms in half. 2. Heat oven to 500 deg. Sauté shallots and garlic in 2 tablespoons butter over low heat until soft. Add morels, turn up heat and cook 1 minute. Add sherry and reduce by half. 3. Whisk in remaining butter, working on and off the heat, until it is emulsified. 4. Heat a grill or ridged grill pan. Brush salmon fillets with oil and season with salt and pepper. Transfer salmon to a large pan and cook in the oven for 5 to 10 minutes. 5. Heat a medium-size, heavy frying pan over high heat. Add a few tablespoons olive oil. Add green onions and pancetta. Cook briefly, shaking the pan to prevent frying. Add morel mixture and mix. Season lightly. 6. Place a salmon fillet in the center of a warm dinner plate. Spoon morel mixture over the top and around the sides. Adapted from "Women of Taste" by Beverly Russell

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