PAN SEARED SALMON WITH CREAMY PEAS
Steps:
- Pat salmon fillets dry with paper towels. If you're using frozen salmon, allow to thaw in the fridge overnight.
- Drizzle with a few teaspoons of olive oil and season with salt.
- Place a large skillet or frying pan over medium-high heat and allow to preheat for a minute or two.
- Place the salmon into the pan, skin-side down, and allow to sear for 2-3 minutes until the skin is crisp and golden.
- Carefully flip over and allow to sear for another 2-3 minutes or until cooked to your preference.
- The salmon is cooked when the flesh easily flakes apart. Remove the salmon from the pan and set aside.
- In the same pan, add another tablespoon of oil then add the finely chopped shallot and garlic.
- Sauté for a minute or two then add the peas and dill. Pour in the cream and add the sour cream.
- Season with salt and pepper then bring to a simmer.
- Cook for 5 minutes or until the peas are cooked. Add a squeeze of lemon juice and stir into the sauce.
- Place the salmon back into the pan and allow to reheat.
- Serve the salmon and peas with lemon wedges.
Nutrition Facts : Calories 532 kcal, Carbohydrate 32 g, Protein 50 g, Fat 22 g, SaturatedFat 7 g, Cholesterol 126 mg, Sodium 716 mg, Fiber 11 g, Sugar 14 g, UnsaturatedFat 14 g, ServingSize 1 serving
ROASTED SALMON WITH PEAS AND RADISHES
Salmon and sweet peas are the perfect pairing for a quick and satisfying supper. The salmon is roasted skin-side up, to protect the delicate flesh and keep the fish moist. Peppery radishes mellow during cooking, turning slightly sweet and juicy as they soften. Browned butter, mustard and capers coat the peas and radishes in a tangy sauce, and white miso provides depth. If there's no miso to be found, just leave it out or sub with a splash of soy sauce.
Provided by Kay Chun
Categories dinner, easy, weeknight, seafood, vegetables, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees. On a rimmed baking sheet, coat salmon with 2 tablespoons oil, season lightly with salt and pepper and arrange skin-side up. Roast until fish is just opaque throughout and cooked to medium, 8 to 10 minutes.
- Meanwhile, in a large nonstick skillet, melt 1 tablespoon butter in remaining 2 tablespoons oil over medium-high. Add halved radishes (not leaves), season with salt and pepper and cook, stirring occasionally, until golden and slightly softened, about 8 minutes. (If using zucchini, you can reduce the cook time to about 5 minutes; if using artichokes, you'll only need to cook about 3 minutes.) Add 1 cup water, the peas, capers, miso and mustard, and cook, stirring to dissolve the miso and mustard, until peas are tender, 3 to 4 minutes.
- Add remaining 2 tablespoons butter and simmer until a light sauce forms, about 2 minutes. Season with salt and pepper and stir in radish leaves and dill.
- Divide vegetables among plates or shallow bowls and top with salmon. Spoon pan sauce on top and serve warm.
POACHED SALMON WITH ENGLISH PEAS
This is a wonderful dish that blends the delicious flavors of the earth and sea. You'll learn how to poach salmon, which is a great way to keep the meat moist. This delicious fish is combined with in-season fresh peas and morels to make a tasty lunch or dinner.
Provided by Canal House
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 10
Steps:
- In a wide, deep pot or Dutch oven, add water to the depth of a couple of inches and bring to a gentle simmer.If you are cutting portions from a whole salmon fillet, cut two large pieces from the center of the fillet. To the poaching water, add the wine and a generous pinch of salt. Gently lower the fish, skin side down, into the poaching liquid, and reduce the heat to medium-low. Gently poach the fish until it is just cooked through or barely opaque in the center, 8 to 12 minutes.
- While the salmon is poaching, prepare the rest of the ingredients for the sauce. Cut the morels in half or quarters, depending on the size of the mushrooms. Melt the butter in a medium skillet over medium heat. Add the morels. Season with a pinch of salt and pepper and reduce the heat to medium-low. Add the peas and toss to coat in the butter mixture. Add 1/2 cup of the salmon poaching liquid, and simmer until the peas begin to soften and the liquid evaporates, about 3 to 4 minutes.
- While the sauce is cooking, finely chop the chives and pick the chive blossoms for the garnishing of the dish.Add the cream and gently simmer the sauce until slightly thickened, about 2 minutes.
- Check the doneness of the salmon by gently inserting a paring knife into the thickest part of the fillet. If the knife blade is slightly warm to the touch, remove the fillets from the poaching liquid with a fish spatula.Carefully peel off and discard the skin.
- Serve the salmon with the peas and cream spooned on top. Garnish with sea salt, chives, and chive blossoms, if you like.
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