Grilled Atlantic Salmon With Morels and Pancetta

Recipe Ingredients

1 lb	454g / 16oz	Fresh morel mushrooms - (or 1/4 pound dried)
2		Shallots - minced
1		Garlic - minced
10 tablespoons	150ml	Butter - cut into pieces
1 cup	237ml	Dry sherry or Madeira
4		Salmon fillets - (6 ounces each), skins removed
		Olive oil
		Salt and freshly ground pepper
16		Green onions - cut into 1/4 inch pc
4 tablespoons	60ml	Pancetta - cubed and trimmed

Recipe Instructions

1. Soak fresh morels in cold water for 15 minutes; dried ones until reconstituted. Drain, pat dry and trim stems. Cut larger mushrooms in half.

2. Heat oven to 500 deg. Saute shallots and garlic in 2 tablespoons butter over low heat until soft. Add morels, turn up heat and cook 1 minute. Add sherry and reduce by half.

3. Whisk in remaining butter, working on and off the heat, until it is emulsified.

4. Heat a grill or ridged grill pan. Brush salmon fillets with oil and season with salt and pepper. Transfer salmon to a large pan and cook in the oven for 5 to 10 minutes.

5. Heat a medium-size, heavy frying pan over high heat. Add a few tablespoons olive oil. Add green onions and pancetta. Cook briefly, shaking the pan to prevent frying. Add morel mixture and mix. Season lightly.

6. Place a salmon fillet in the center of a warm dinner plate. Spoon morel mixture over the top and around the sides.

Adapted from "Women of Taste" by Beverly Russell

Source:
Recipe by Suzy Crofton (Crofton on Wells, Chicago)

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