Salmon with Spring Pea puree and Spicy Cucumbers
Course: DinnerCuisine: AmericanDifficulty: Intermediate4
servings30
minutes30
minutesThis is fantastic. The flavors blend so well together. I tweaked a few things but overall this was so good and the family raved. I do love fresh shelled English peas. Once you have the real thing, it is hard to buy the frozen peas. English peas are wonderful in flavor and texture. Cooked correctly you get a wonderful taste of spring and the really don’t need a lot to improve the flavor, some fresh mint or tarragon with a good flakey salt.
Ingredients
4 (6oz) salmon fillets
Kosher salt and fresh ground pepper
2 limes zested then sliced thin
1/3 cup minced shallots
1 clove garlic, sliced thin
1/4 cup olive oil, maybe more
2 cups frozen peas or preferably fresh peas
2 cups chicken stock
1 teaspoon minced fresh parsley
1 teaspoon minced fresh tarragon
1 english cucumber, sliced chunky 1/2 inch rounds
1/3 cup toasted pine nuts
1 red Thai chile, seeded and thinly sliced
3 tablespoons fresh mint, chopped
3 scallions, thinly sliced
2 tablespoons champagne vinegar, more if needed
Directions
- Preheat oven to 350. Line a rimmed baking sheet with parchment paper. Place the salmon on the parchment paper and season with salt and fresh ground pepper. Drizzle with olive oil and sprinkle with fresh lime zest. Let sit at room temperature for 15 minutes.
- Meanwhile, shuck the fresh peas if using. In a large pot, add some oil and saute the shallots with the garlic. Once the shallots are pale and soft, about 2 minutes. Add the peas and saute for 1 minute. Add the chicken broth and bring to a simmer.
- Place the salmon in the oven. Cook the peas for 3-4 minutes depending on size. If using frozen peas they will cook quicker than fresh.
- Using a slotted spoon, transfer peas to a food processor, keep the cooking liquid near by. Add the parsley and tarragon and blend together. Add some of the cooking liquid if too thick. It should be a soft puree with some texture. Season with salt and 2 Tablespoon olive oil and pulse until combined. The peas should be like ice cream about to melt. It should have a valvety texture.
- In a medium bowl, toss cucumbers with mint, chile, salt, pine nuts, scallions, 1/2 teaspoon oil and 2 Tablespoons vinegar. Toss well. Season with more, salt, oil or vinegar if needed.
- To serve, add peas onto plate with a salmon fillet and some spicy cucumber salad .
