Carter House Salmon With Morel-and-Asparagus Ragout

Preparation

1. Step 1

   To make the sauce, blend the arugula, pumpkin seeds, olive oil, salt and pepper together in a blender or food processor until smooth. Warm the stock or water, whisk into the arugula puree and keep warm.

2. Step 2

   To make the salmon, preheat the oven to 350 degrees. Season the fish with salt and pepper and roll it in the minced herbs.

3. Step 3

   Heat the 3 tablespoons of butter over high heat in a heavy skillet until it begins to brown. Place the salmon in the pan. Cook for 1 to 2 minutes per side, until the fish begins to brown. Transfer to a baking dish and bake for 5 to 6 minutes, until cooked through with a hint of translucence in the center.

4. Step 4

   To make the ragout: while the salmon is in the oven, add the 1 tablespoon of butter to the pan that the fish was browned in. Allow the butter to brown slightly over medium-high heat. Add the mushrooms and cook, stirring frequently, for 5 minutes. Add the asparagus, garlic, shallot, herbs, salt and pepper. Continue to cook for 2 minutes.

5. Step 5

   Serve the salmon on top of the ragout, with the sauce drizzled over the fish.