Pan Seared Salmon with Morel Mushrooms and Asparagus Bowtie

Pan Seared Salmon with Morel Mushrooms and Asparagus Bowtie, nice and simple recipe where light salmon fish meets creamy earthy pasta and sweet asparagus.

Several weeks ago I received a package of beautiful Morels as well as Chanterelle mushrooms from a blogger friend, this was the first time I tried this type of mushrooms so I was stoked and can’t thank enough this blogger friend who is generous enough to send me some. At first I don’t know what to do with it, it looks unique and based on what I heard it tastes really nutty. I did some searching online and see what matches this mushrooms best and most of the results that came out are asparagus, I said why not its asparagus season now in New Zealand so I will give it a shot. So for our recipe today it will be Asparagus and Morels in light cream sauce over pasta, the nutty flavour of the Morels blends well with this type of sauce and it gives enough to taste to flavour the pasta. With it I will be pairing it with a simple pan seared salmon.

Pan Seared Salmon with Morel Mushrooms and Asparagus Bowtie

★★★★★ 5 from 9 reviews

• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 20 mins
• Total Time: 35 mins
• Yield: 3 1x
• Category: Main Course
• Cuisine: Free Style

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Description

Pan Seared Salmon with Morel Mushrooms and Asparagus Bowtie, nice and simple recipe where light salmon fish meets creamy earthy pasta and sweet asparagus.

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Ingredients

• 3 pcs salmon steak
• 10–12 pcs dried morel mushrooms
• 1 bunch asparagus, cut into 1-inch pieces
• 200g bowtie pasta
• 1/3 cup chicken stock
• 1/3 cup fresh cream
• 1/3 cup liquid from soaking mushrooms
• 4 cloves garlic, minced
• 2 shallots, finely chopped
• juice from 1 lemon
• olive oil
• 50g butter
• 1/4 cup grated parmesan cheese
• salt
• freshly ground black pepper

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Instructions

1. In a bowl add a cup of boiling water then soak morels for at least 30 minutes. Once morels are tender slice morels in half then set aside.
2. Cook pasta according to packet instructions, once cooked set aside.
3. In a pan heat olive oil and butter then sauté garlic and shallots.
4. Add morels and asparagus, stir fry for a minute then pour chicken stock and 1/3 cup of liquid from soaking mushrooms bring to a boil.
5. Reduce heat then add cream then bring again to a light boil, add the pasta, lemon juice, parmesan cheese, salt and freshly ground black pepper continue to cook until sauce evenly coats the pasta, you can add more of mushroom water if you need more moisture in your pasta. Remove from pan then set aside.
6. Using a heavy skillet add a bit of olive oil, season your salmon steaks with salt and pepper then pan sear salmon in medium heat for at least 3-4 minutes on each side depending on the thickness of salmon.
7. Place salmon on the plate and serve it with the bowtie pasta.

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