Wild Salmon With English Peas And Mustard Beurre Blanc Recipes

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WILD SALMON WITH ENGLISH PEAS AND MUSTARD BEURRE BLANC



Wild Salmon with English Peas and Mustard Beurre Blanc image

Blanched English peas are scattered around a simple roasted side of wild salmon. Beurre blanc, served on the side, is essentially a warm vinaigrette made with butter instead of oil. Finish this dinner dish with a sprinkling of chives and-if you have them-a few flowering pea shoots.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 40m

Number Of Ingredients 11

1 cup shelled green peas (from 1 pound in pods), or 1 cup frozen peas, thawed
Coarse salt and freshly ground pepper
1 side wild sockeye salmon (1 1/4 pounds)
1 tablespoon extra-virgin olive oil
1 shallot, minced
3/4 cup dry white wine, such as Sauvignon Blanc
1/4 cup champagne vinegar
1 tablespoon whole-grain mustard
1 stick cold unsalted butter, cut into tablespoons
2 tablespoons finely sliced chives, for serving
Flowering pea shoots, for serving (optional)

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.

BEURRE BLANC



Beurre Blanc image

This classic French butter sauce makes a simple and elegant finish to poached fish and seafood. This recipe is adapted from Martha Stewart Living. Also try: Lobsters with Beurre Blanc and Sliced Broiled Scallops on the Half Shell with Beurre Blanc

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     French Recipes

Number Of Ingredients 6

2 medium shallots, finely minced
1 1/2 cups dry white wine
1/2 cup white-wine or Champagne vinegar
1 cup (2 sticks) cold unsalted butter, cut into tablespoons
Coarse salt and freshly ground pepper
2 tablespoons chopped fresh herbs, such as tarragon, basil, parsley, and chives

Steps:

  • In small saucepan, combine shallots, wine, and vinegar. Bring to a boil, reduce heat to medium, and simmer until liquid is reduced to 2 tablespoons, about 10 minutes.
  • Turn down heat to lowest possible flame. Whisk in butter, 1 tablespoon at a time, adding a piece as previous one melts. Don't allow sauce to become too hot. For a more smooth sauce, strain through a fine sieve, if desired.
  • Season with salt and pepper and keep over a bain-marie. Just before serving, stir in herbs.

BEET-AND-DILL-ROASTED WILD SALMON



Beet-and-Dill-Roasted Wild Salmon image

Now that's a spectacular side of salmon! The fish gets its jewel-like color and deep flavor from a marinade of grated beets, fresh dill, horseradish, and lemon zest. It's roasted in the same dish as the crispy potatoes nestled underneath.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 1h

Yield Serves 4 to 6

Number Of Ingredients 8

1 small red beet, peeled and coarsely grated (1/2 cup)
1 cup dill fronds, chopped, plus more for serving
1/4 cup freshly grated horseradish (from a 2-inch piece), or 2 tablespoons prepared horseradish
Grated zest of 1 lemon, plus lemon half for serving
1/4 cup extra-virgin olive oil, plus more for drizzling
1 side wild salmon (1 3/4 to 2 pounds; about 1 inch thick at thickest part), skin removed
Kosher salt and freshly ground pepper
2 pounds Yukon Gold potatoes, peeled and cut into 1/4-inch slices

Steps:

  • Combine beet, dill, horseradish, zest, and 2 tablespoons oil in a bowl. Line a rimmed baking sheet with parchment. Season both sides of salmon generously with salt and pepper; transfer to sheet. Spread beet mixture on top. Let stand 30 minutes.
  • Meanwhile, preheat oven to 425 degrees. Toss potatoes with remaining 2 tablespoons oil; season generously with salt and pepper. Shingle potatoes in a 9-by-13-inch baking dish, in a single layer. Bake until tender, about 35 minutes; remove from oven.
  • Remove beet mixture from top of salmon with a spoon; spread over center of potatoes. Top beet mixture with fish (you may need to tuck part of tail end under fish to fit in pan), drizzle with oil, and bake until salmon is medium-rare, 10 to 12 minutes. Squeeze with lemon, garnish with dill fronds, and serve.

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