Steamed Salmon With Peas Recipes

STEAMED SALMON WITH SNOW PEAS

Steps:

• Make sauce: Combine lime juice through scallion in a small bowl and whisk in oil with a tiny whisk or a fork. Set aside.
• Rub ginger and garlic on the salmon.
• Arrange salmon in a steamer basket coated with spray.
• Run 2 inches of water into a saucepan and bring to a boil. Place steamer basket in saucepan, cover and steam 8 minutes.
• Add snow peas to fish, cover again, and steam about 4-5 more minutes until peas are tender crisp.
• Lay out a bed of snow peas on each of 2 dinner plates, top with fish and drizzle sauce over the top.

PASTA WITH SALMON & PEAS

Steps:

• Bring a pan of water to the boil and cook the fusilli according to the pack instructions.
• Meanwhile, heat a knob of butter in a saucepan, then add the shallot and cook for 5 mins or until softened.
• Add the peas, salmon, crème fraîche and 50ml water. Crumble in the stock cube.
• Cook for 3-4 mins until cooked through, stir in the chives and some black pepper. Then stir through to coat the pasta. Serve in bowls.

SALMON PATTIES WITH CREAMED PEAS

Steps:

• PATTIES: Drain liquid from salmon and reserve for sauce.
• Remove bones and skin, and flake salmon.
• Mix all patty ingredients together.
• Form into 4 patties.
• Dip both sides in flour.
• In frying pan, heat oil and fry patties over medium heat until lightly browned on both sides- about 10 minutes.
• SAUCE: While patties are cooking, place peas in colander and rinse with hot water to defrost.
• Drain In saucepan or skillet, melt butter; with whisk, stir in flour.
• Gradually whisk in 1/4 cup reserved salmon liquid and milk, whisking to form a creamy sauce.
• Add dill, salt and pepper, stirring constantly over medium heat until mixture gently boils and thickens.
• Stir in the pea and cook 30 seconds to warm.
• Do not cook peas.
• Place patties on individual plates and spoon the sauce over.
• ***Note: If you prefer, you can place the salmon mixture in 4 greased muffin cups and bake at 350 degrees for 25-30 minutes.
• If using this method, omit the first two recipe ingredients (oil and flour).
• VARIATION: You can substitute lightly steamed fresh asparagus for the peas.
• If using asparagus, do not put in sauce.
• Place asparagus over salmon patties and spoon sauce over both.

ROASTED SALMON WITH PEAS AND RADISHES

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.

STEAMED SALMON WITH PEAS AND LEEKS

Steps:

• Run fingers lightly over salmon fillets to check for bones.
• Saute shallots in peanut oil over medium-low heat until lightly cooked, then set aside to cool. Add 1 tablespoon each of chopped parsley and mint. Rub this mixture over the salmon. Season to taste with salt and pepper. This may be done ahead of time. Refrigerate salmon until ready to continue.
• Place 3/4 cup of fish stock in the bottom of a steamer, and bring to a boil over medium heat. Place fish on rack; cover and steam until fish is cooked through. Cooking time will depend on thickness of fillets: plan on 9 minutes per inch of thickness. When fish is done, remove from steamer, and place each fillet on a warm plate. Set aside in a warm place while finishing the recipe.
• While salmon is steaming, coarsely chop eggs and set aside.
• In a small saucepan, combine remaining 1/4 cup of fish stock with stock from steamer, bring to a simmer, and cook julienned vegetables for 3 minutes. Add peas and cook 1 minute more.
• Remove vegetables with a slotted spoon, leaving juices in pan, and arrange around each salmon fillet.
• Place the saucepan with the juices over medium heat. Bring to a boil, and reduce to approximately 2 tablespoons. Over low heat, whisk in butter, a tablespoon at a time. Season with salt, pepper and lemon juice. Add remaining mint and parsley.
• Garnish the fish with chopped eggs, and spoon the butter sauce over the fish and vegetables. Serve with small buttered new potatoes, if desired.

WILD SALMON WITH ENGLISH PEAS AND MUSTARD BEURRE BLANC

Steps:

• Blanch fresh peas in a medium pot of salted boiling water until bright green and just tender, 3 to 4 minutes. Transfer to an ice-water bath and let cool completely. Drain. (If using frozen peas, skip this step.)
• Preheat oven to 400 degrees. Rub salmon on both sides with oil and season with salt and pepper. Transfer to a parchment-lined baking sheet, skin-side down. Roast until medium-rare, 10 to 12 minutes.
• Meanwhile, in a small saucepan, combine shallot, wine, and vinegar. Bring to a boil, then reduce to a simmer and cook until liquid is reduced to about 2 tablespoons.
• Reduce heat to low. Whisk in mustard to combine, then whisk in butter, 1 tablespoon at a time, adding each piece as soon as previous one melts. Season with salt and pepper. (If not serving right away, keep beurre blanc warm over a pan of simmering water; do not let sauce simmer.)
• Arrange salmon on a platter and top with peas. Sprinkle with chives, top with pea shoots, and serve, with warm beurre blanc alongside.

STEAMED SALMON AND PEAS

Steps:

• Bring 2 inches of water to a boil in a large straight-sided skillet or a wok. Line one tier of a large multilayered Chinese bamboo steamer with lettuce leaves.
• Season fish with salt and pepper. Place skin side down in lettuce-lined tier of steamer. Top with parsley, dill sprigs, and thyme. Place second tier over first. Arrange cabbage leaves in steamer, and place one-quarter of the peas in each of the cup-shaped leaves. Dot peas with butter, and sprinkle with chervil. Cover steamer. Place in skillet of boiling water, and steam until fish is opaque, 6 to 10 minutes.
• While fish is cooking, make the sauce. In a small bowl, combine yogurt, chopped dill, and lemon juice. Season with salt.
• When fish and peas are done, transfer one cabbage cup filled with peas and one piece of fish to each plate. Serve sauce on the side.

CREAMED SALMON AND PEAS

Steps:

• Melt butter in a large pan, add flour and cook over medium heat until light brown and pasty (1-2 minutes).
• Slowly add milk and whisk until all flour bits are broken up. Continue to whisk while milk comes to a boil and thickens, and add salt and pepper to taste.
• When cream sauce is slightly thickened, add salmon and peas and continue to cook until sauce is thickened up and the salmon and peas are heated through. Stir in lemon juice and dill.
• Serve over hot white rice, toasted bread, a hot biscuit or puff pastry.

STEAMED SALMON WITH PEAS

Steps:

• Prepare steamer basket: Bring wine and water to a simmer in a large skillet or wok. Meanwhile, line the top of a small steamer basket with 1 lettuce leaf and a dill sprig. Season both sides of the salmon fillet with salt and pepper and place on top of the lettuce, then place remaining dill sprig over fish. Place the remaining lettuce leaf in the bottom basket and then top with cabbage "cup." Place the peas in the cup. Dot peas evenly with butter and season with salt.
• Steam fish and peas: When the liquid in the skillet is boiling, set the basket with the peas in skillet, rest the salmon basket on top, then secure bamboo lid tightly in place. Steam until peas are just tender and bright green and fish is evenly opaque throughout, 7 to 9 minutes (you'll have to remove the basket to check).
• Meanwhile, make sauce: Whisk together yogurt, lemon juice, and salt to taste. Serve salmon, cabbage, and peas immediately, with yogurt sauce on the side.