Wild Salmon Stewed With Morels And Red Wine

Ingredients

• 14 ounces morels
• 6 tablespoons extra virgin olive oil, plus additional for garnish
• 3 shallots, peeled and finely chopped
• ½ cup dry red wine
• ½ cup red port
• 2 large bay leaves
• Salt and freshly ground black pepper
• 8 fingerling potatoes, boiled until tender and cut in half lengthwise
• 4 6-ounce pieces skinless wild salmon

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    764 calories; 43 grams fat; 8 grams saturated fat; 21 grams monounsaturated fat; 9 grams polyunsaturated fat; 44 grams carbohydrates; 8 grams dietary fiber; 6 grams sugars; 42 grams protein; 93 milligrams cholesterol; 460 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Snip ends off morels and wash morels three times in warm water in a large bowl, changing the water each time. Drain and set aside.
2. In a deep pan wide enough to hold salmon and potatoes in a single layer, warm oil over medium heat. Add shallots, cover and cook until they are transparent, about 2 minutes. Add morels, cover and cook 10 minutes. Add red wine, port, bay leaves, and salt and pepper to taste. Bring to a boil, and simmer 5 minutes.
3. Add potatoes and salmon, and poach (about 5 minutes for medium-rare). To serve, place equal portions of salmon and potatoes in four warm serving bowls. Top with poaching liquid, adjust seasonings to taste and drizzle each serving with a touch of olive oil. Serve immediately.