Ingredients
For the sauce:
- 4 ounces arugula
- ½ cup shelled, toasted pumpkin seeds
- ½ cup extra-virgin olive oil
- Salt to taste
- Freshly ground black pepper to taste
- 4 to 8 tablespoons vegetable stock or water
For the salmon:
- 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
For the ragout:
- 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 ½ 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
- Nutritional Information
Nutritional analysis per serving (4 servings)
989 calories; 77 grams fat; 19 grams saturated fat; 0 grams trans fat; 33 grams monounsaturated fat; 15 grams polyunsaturated fat; 18 grams carbohydrates; 8 grams dietary fiber; 6 grams sugars; 60 grams protein; 155 milligrams cholesterol; 755 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Four servings
Preparation
- To make the sauce, blend the arugula, pumpkin seeds, olive oil, salt and pepper together in a blender or food processor until smooth. Warm the stock or water, whisk into the arugula puree and keep warm.
- To make the salmon, preheat the oven to 350 degrees. Season the fish with salt and pepper and roll it in the minced herbs.
- Heat the 3 tablespoons of butter over high heat in a heavy skillet until it begins to brown. Place the salmon in the pan. Cook for 1 to 2 minutes per side, until the fish begins to brown. Transfer to a baking dish and bake for 5 to 6 minutes, until cooked through with a hint of translucence in the center.
- 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. Allow the butter to brown slightly over medium-high heat. Add the mushrooms and cook, stirring frequently, for 5 minutes. Add the asparagus, garlic, shallot, herbs, salt and pepper. Continue to cook for 2 minutes.
- Serve the salmon on top of the ragout, with the sauce drizzled over the fish.
30 minutes
Dining and Cooking