Title: Salmon asparagus, morels and leeks
Preparation time: 15 minutes
Source: Sunet magazine
Asparagus trimmed and cut in half on diagonal. Boil until barely tender-crisp, 2 minutes; drain and rinse in cold water.
Heat grill to medium high about 450 deg F
Saute leek, white part only thinly sliced, in butter in a large frying pan over medium heat until soft, 5 minutes. Add thyme, 1/2 tsp salt, 1/4 tsp pepper and the morels; cook, stirring occasionally, until morels are tender, 5 minutes. Stir in sherry and reduce by half, 30 - 40 seconds. Set vegetables aside.
Grill salmon until barely cooked through, about 10 minutes.
Add cream and asparagus to mushrooms and bring to a boil over high heat, stirring; boil longer to thicken sauce. Spoon half the vegetable sauce over the fish and the rest on the side. Serve immediately.
448 CAL (316 CAL from fat.
35g fat (15g sat)
132 mg chol