Poached Wild Salmon with Peas and Morels
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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This elegant poached wild salmon with peas and morels is a celebration of seasonal flavours and delicate textures. Gentler than frying, poaching ensures the salmon remains incredibly moist and flakes beautifully under the fork. The addition of earthy morels and sweet garden peas creates a sophisticated profile that feels indulgent while remaining light, making it a wonderful choice for a midweek treat or a Saturday night dinner party.
As a diabetes-friendly main course, this dish focuses on high-quality protein and heart-healthy fats. The mushrooms provide a deep, savoury umami note that pairs perfectly with the crispness of the dry white wine and fresh chives. Serve it on its own or with a side of steamed seasonal greens for a nutritious, low-carbohydrate meal that is both satisfying and simple to prepare.
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Ingredients for Poached Wild Salmon with Peas and Morels
2 (6–230g ) centre-cut wild salmon fillets (each about 1 1/2" thick)
240ml dry white wine
2 tablespoons kosher salt plus more for seasoning
4 tablespoons (1/2 stick) unsalted butter
110g fresh morels
sliced, stemmed shiitake
or other mushrooms
120ml shelled fresh (or frozen, thawed) peas
120ml double cream
Freshly ground black pepper
2 tablespoons minced fresh chives or 2 pea tendrils
How to make Poached Wild Salmon with Peas and Morels
Place salmon, skin side down, in a large high-sided skillet. Add wine, 2 tablespoons salt, and cold water to cover salmon by 1/2". Cover pan; bring liquid to a simmer over medium heat. Reduce heat to medium-low, uncover, and gently poach salmon until just cooked through and barely opaque in the centre, about 6 minutes, depending on thickness. Transfer salmon and 2 tablespoons poaching liquid to a plate; tent loosely with foil.
Meanwhile, melt butter in a medium skillet over medium heat. Add mushrooms and cook, stirring occasionally, until they begin to soften, about 3 minutes. Add 120ml salmon poaching liquid and peas and simmer until peas begin to soften, 2-3 minutes. Add cream and bring sauce to a simmer. Cook until slightly thickened, about 5 minutes. Season with salt and pepper.
Using a spatula, transfer salmon, skin side up, to paper towels. Gently peel off and discard skin. Invert onto serving plates and spoon sauce over. Garnish with chives.
Clause de non-responsabilité
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Historique de l'article
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16 janvier 2026 | Publié à l'origine
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UK recipe editors
Examiné par des pairs
UK recipe editors
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