Pan Seared Salmon with Morel Mushrooms and Asparagus Bowtie, nice and simple recipe where light salmon fish meets creamy earthy pasta and sweet asparagus.
- 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
- freshly ground black pepper
- 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.
- Cook pasta according to packet instructions, once cooked set aside.
- In a pan heat olive oil and butter then sauté garlic and shallots.
- 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.
- 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.
- 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.
- Place salmon on the plate and serve it with the bowtie pasta.