Poached Wild Salmon with Peas and Morels

Ingredients

• 2 servings pepper black freshly ground
• 1 cup wine dry white
• 2 tablespoons chives fresh minced
• 0.5 cup peas fresh frozen shelled thawed (or , )
• 0.5 cup cup heavy whipping cream 
• 2 tablespoons kosher salt plus more for seasoning
• 12 ounce salmon fillet wild thick (each)
• 4 tablespoons butter unsalted ()

Equipment

• frying pan
• paper towels
• aluminum foil
• spatula

Directions

1. Place salmon, skin side down, in a largehigh-sided skillet.
2. Add wine, 2 tablespoons salt,and cold water to cover salmon by 1/2". Coverpan; bring liquid to a simmer over mediumheat. Reduce heat to medium-low, uncover,and gently poach salmon until just cookedthrough and barely opaque in the center,about 6 minutes, depending on thickness.
3. Transfer salmon and 2 tablespoons poaching liquidto a plate; tent loosely with foil.
4. Meanwhile, melt butter in a mediumskillet over medium heat.
5. Add mushroomsand cook, stirring occasionally, until theybegin to soften, about 3 minutes.
6. Add1/2 cup salmon poaching liquid and peasand simmer until peas begin to soften, 2-3minutes.
7. Add cream and bring sauce to asimmer. Cook until slightly thickened, about5 minutes. Season with salt and pepper.
8. Using a spatula, transfer salmon, skinside up, to paper towels. Gently peel off anddiscard skin. Invert onto serving plates andspoon sauce over.
9. Garnish with chives.