Slow Cooked Sockeye Salmon with Morel & Pancetta Ragu

Recipe Date:
March 14, 2017
Serving Size:
6
Cook Time:
00:30:00
Difficulty:
Medium
Measurements:
Imperial (US)
Slow Cooked Sockeye Salmon with Morel & Pancetta Ragu
Ingredients
  • 4 ozs 6 portions of sockeye salmon
  • 1 tbsp kosher salt
  • zest of one lemon
  • 1 oz dried morel mushrooms
  • 2 shallots - small diced
  • 2 cups water
  • 1/4 cup unsalted butter
  • 1 cup pinot noir
  • a couple sprigs of thyme
  • 1/2 cup pancetta
  • 1/4 cup chopped parsley
  • extra virgin olive oil
Directions
  • Mix salt, sugar and lemon zest
  • Sprinkle liberally on salmon and place on tray or plate.  Let sit at room temperature for about an hour
  • Pre-heat oven to 215 degrees F
  • Place the mushrooms and water in a pot and bring to a boil. Remove from heat and let mushrooms sit in hot water for about 10 minutes until tender.  Strain and reserve the liquid
  • In a saute pan on medium heat, crisp up the pancetta in a splash of olive oil
  • Add shallots and sweat until translucent
  • Add the mushrooms, thyme and wine.  Cook until the liquid is reduced
  • Pat the salmon dry and place on parchment paper lined baking tray and place in oven for 10-15 minutes until little white bits of protein appear on the sides. Remove immediately
  • Whisk butter into the morels, remove thyme, add parsley and adjust seasoning
  • Place a portion of salmon on each plate and a spoonful of morel ragu on top