|2 6-8 oz||Center-cut wild salmon filets|
|1 cup||Dry white wine|
|2 tbs||Kosher salt, plus for more seasoning|
|4 tbs||Unsalted butter|
|4 oz||Fresh morels, sliced, stemmed, shiitake or other mushrooms|
|1/2 cup||Shelled fresh or frozen peas|
|1/2 cup||Heavy cream|
|Freshly ground black pepper|
|2 tbs||Minced fresh chives or 2 pea tendrils|
Place salmon, skin side down, in a large high-sided skillet. Add wine, 2 tablespoons salt, and cold water to cover salmon by 1/2 inch. Cover pan; bring liquid to a simmer over medium heat. Reduce heat to a medium-low, uncover and gently poach salmon until just cooked through and barely opaque in center, about 6 minutes, depending on thickness. Transfer salmon and 2 tablespoons poaching liquid to a place, tent loosely with foil.
Meanwhile, melt butter in a medium skillet over medium heat. Add mushrooms and cook, stirring occasionally, until they begin to soften, about 3 minutes. Add 1/2 cup poaching liquid and peas and simmer until peas begin to soften, about 2-3 minutes. Add cream and bring sauce to a simmer. Cook until slightly thickened, about 5 minutes. Season with salt and pepper.
Using a spatula, transfer salmon, skin side up, to paper towels. Gently peel off and discard skin. Invert onto serving plates and spoon sauce over. Garnish with chives.