Carter House Salmon With Morel-and-Asparagus Ragout

• 4 ounces arugula
• 1/2 cup shelled, toasted pumpkin seeds
• 1/2 cup extra-virgin olive oil
• Salt to taste
• Freshly ground black pepper to taste
• 4 to 8 tablespoons vegetable stock or water
• 4 8-ounce skinless salmon fillets
• Salt to taste
• Freshly ground black pepper to taste
• 3 tablespoons minced fresh rosemary
• 3 tablespoons minced fresh thyme
• 3 tablespoons unsalted butter
• 1 tablespoon unsalted butter
• 10 ounces fresh morels or other wild mushrooms, sliced to yield 2 cups
• 10 ounces white button mushrooms, sliced to yield 2 cups
• 1 1/2 pounds asparagus, peeled and cut into 1 1/2-inch lengths
• 1 small clove garlic, minced
• 1 small shallot, minced
• 2 teaspoons minced fresh thyme
• 2 teaspoons minced fresh rosemary
• Salt and freshly ground black pepper to taste

1. To make the sauce, blend the arugula, pumpkin seeds, olive oil, salt and pepper together in a blender or food processor until smooth.
2. Warm the stock or water, whisk into the arugula puree and keep warm.
3. To make the salmon, preheat the oven to 350 degrees.
4. Season the fish with salt and pepper and roll it in the minced herbs.
5. Heat the 3 tablespoons of butter over high heat in a heavy skillet until it begins to brown.
6. Place the salmon in the pan.
7. Cook for 1 to 2 minutes per side, until the fish begins to brown.
8. Transfer to a baking dish and bake for 5 to 6 minutes, until cooked through with a hint of translucence in the center.
9. To make the ragout: while the salmon is in the oven, add the 1 tablespoon of butter to the pan that the fish was browned in.
10. Allow the butter to brown slightly over medium-high heat.
11. Add the mushrooms and cook, stirring frequently, for 5 minutes.
12. Add the asparagus, garlic, shallot, herbs, salt and pepper.
13. Continue to cook for 2 minutes.
14. Serve the salmon on top of the ragout, with the sauce drizzled over the fish.

arugula, pumpkin seeds, extravirgin olive oil, salt, freshly ground black pepper, vegetable stock, salmon, salt, freshly ground black pepper, fresh rosemary, thyme, unsalted butter, unsalted butter, morels, white button mushrooms, lengths, clove garlic, shallot, thyme, fresh rosemary, salt

Taken from cooking.nytimes.com/recipes/7489 (may not work)