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1 1/2 Tbsp Olive Oil
1 cup heavy Cream
12 oz fresh shelling peas (or frozen peas)
4 oz Morel Mushrooms, cut in half
8 oz Coho Salmon, thawed and patted try
Pepper
Salt
Heat a large sauté pan over medium heat until hot but not smoking.
Rub the salmon with olive oil, season with salt, and place it skin-side down in the pan. Cook for 3 minutes.
Flip the salmon, add the morel mushrooms to the pan, and cook for another 3 minutes.
Add the peas and cook for another 2 minutes, until the salmon flakes easily with a fork.
Transfer the salmon to a plate and keep warm.
In the same pan, add the cream and season with salt and pepper. Stir gently and cook until slightly thickened, about 2 minutes.
Spoon the morel and pea sauce over the salmon and serve immediately.
