Poached Wild Salmon With Peas And Morels

• 2 (6-8-ounce) center-cut wild salmon fillets (each about 1 1/2" thick)
• 1 cup dry white wine
• 2 tablespoons kosher salt plus more for seasoning
• 4 tablespoons (1/2 stick) unsalted butter
• 4 ounces fresh morels; sliced, stemmed shiitake; or other mushrooms
• 1/2 cup shelled fresh (or frozen, thawed) peas
• 1/2 cup heavy cream
• Freshly ground black pepper
• 2 tablespoons minced fresh chives or 2 pea tendrils

1. Place salmon, skin side down, in a large high-sided skillet. Add wine, 2 tablespoons salt, and cold water to cover salmon by 1/2". Cover pan; bring liquid to a simmer over medium heat. Reduce heat to medium-low, uncover, and gently poach salmon until just cooked through and barely opaque in the center, about 6 minutes, depending on thickness. Transfer salmon and 2 tablespoons poaching liquid to a plate; tent loosely with foil.
2. Meanwhile, melt butter in a medium skillet over medium heat. Add mushrooms and cook, stirring occasionally, until they begin to soften, about 3 minutes. Add 1/2 cup salmon poaching liquid and peas and simmer until peas begin to soften, 2-3 minutes. Add cream and bring sauce to a simmer. Cook until slightly thickened, about 5 minutes. Season with salt and pepper.
3. Using a spatula, transfer salmon, skin side up, to paper towels. Gently peel off and discard skin. Invert onto serving plates and spoon sauce over. Garnish with chives.

center, white wine, kosher salt, butter, fresh morels, peas, heavy cream, freshly ground black pepper, fresh chives

Taken from www.epicurious.com/recipes/food/views/poached-wild-salmon-with-peas-and-morels-395473 (may not work)