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Gallery Wild Salmon with English Peas and Mustard Beurre Blanc Credit: Johnny Miller Recipe Summary prep: 25 mins total: 40 mins Servings: 6
Ingredients Ingredient Checklist 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)
Cook’s Notes Look for flowering pea shoots at farmers’ markets.
Gallery Wild Salmon with English Peas and Mustard Beurre Blanc Credit: Johnny Miller
Recipe Summary prep: 25 mins total: 40 mins Servings: 6
Gallery
Wild Salmon with English Peas and Mustard Beurre Blanc Credit: Johnny Miller
Wild Salmon with English Peas and Mustard Beurre Blanc
Credit: Johnny Miller
Wild Salmon with English Peas and Mustard Beurre Blanc
Recipe Summary prep: 25 mins total: 40 mins Servings: 6
Recipe Summary
prep: 25 mins total: 40 mins
Servings: 6
prep: 25 mins
total: 40 mins
prep:
25 mins
total:
40 mins
Servings: 6
6
Ingredients
Ingredients
- 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)
Directions
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.
Cook’s Notes Look for flowering pea shoots at farmers’ markets.
Cook’s Notes
Look for flowering pea shoots at farmers’ markets.
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All Reviews for Wild Salmon with English Peas and Mustard Beurre Blanc
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Wild Salmon with English Peas and Mustard Beurre Blanc
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
