Poached White Salmon with Peas and Morels

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.