Salmon and Morels Poached in Mushroom Broth

• Stems from 3 pounds button or shiitake mushrooms
• 1 small onion
• 1 bay leaf
• 1/2 teaspoon black peppercorns
• 8 ounces fresh morels, cleaned
• 4 4-ounce pieces of salmon fillet
• 1 teaspoon kosher salt
• Freshly ground pepper to taste
• 2 teaspoons fresh lemon juice
• 2 teaspoons chopped fresh dill

1. 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.
2. Reduce heat and simmer until reduced by half, about 1 hour.
3. Strain through a fine sieve and place in a clean, wide saucepan.
4. Bring the broth to a boil and reduce to a simmer.
5. Stir in the morels and return to a simmer.
6. Add the salmon and simmer slowly until just cooked through, about 10 minutes.
7. Carefully lift the salmon out of the broth with a spatula and place each piece in a shallow bowl.
8. Use a slotted spoon to place the morels over and around the salmon.
9. Sprinkle with the salt and pepper and drizzle with the lemon juice.
10. Ladle some of the broth around the salmon, garnish with the dill and serve immediately.

button, onion, bay leaf, black peppercorns, fresh morels, salmon fillet, kosher salt, freshly ground pepper, lemon juice, dill

Taken from cooking.nytimes.com/recipes/5798 (may not work)