Salmon with fresh pea purée
Spring at the market captures the essence of green. This week's recipe, the second from Dr. Jeanne Reisman, makes a light green sauce that is perfect over salmon.
I pan-roasted the salmon after searing it on top of the stove. If you have the preparation time, this dish is especially good served on a bed of warmed fava beans and morels.
When discussing this recipe with another busy person, she asked if this dish is available at Trader Joe's. I doubt it. However, you can make a double recipe of the sauce and freeze half in an ice cube tray for another night.
Ingredients
- 4 salmon fillets
- 1 pound fresh peas shelled, to make one cup
- 1 1/2 cup baby spinach leaves
- 2 tablespoons minced chives
- 2 tablespoons chopped fresh mint
- 4 tablespoons olive oil
- 2 tablespoons chicken broth
- 1/2 teaspoon Champagne vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
Directions
- Fill a medium mixing bowl with water and ice cubes and set aside.
- Bring a saucepan of water to a boil. Add the peas. When they are almost tender, about 4 minutes, add the spinach and boil just until it wilts.
- Drain and plunge the peas and spinach into the ice water. This step is important as it preserves the vibrant green color.
- Place the drained peas and spinach in a food processor or blender. Add the mint and chives and pulse a few times. Then add the olive oil, chicken broth, champagne vinegar, salt, and pepper. Purée until smooth. Set aside.
- Grill, broil, or pan-roast the salmon. I like to rub the fillets with a little olive oil and sprinkle them with salt and pepper first.
- Preheat the oven to 425 degrees.
- Heat a sauté pan with an ovenproof handle over medium-high heat until a drop of water evaporates in a second. Heat a little olive oil. Sear the salmon for about 4 minutes on the first side. Resist the temptation to fiddle with the fillet until the 4-minute mark. It's difficult not to peek at the underside, but it will stick and fall apart unless you wait. This tip also pertains to chicken breasts and scallops.
- Cook the fillet about 2 more minutes after turning.
- Finish the salmon in the oven for 4 to 6 minutes. I leave a hot pad on the handle after removing it from the oven as a burn prevention reminder.
- Serve the salmon topped with the delicious purée and garnished with some chopped chives or sprigs of fresh chervil.