SEARED SALMON ON HERBED MASHED PEAS
Delicious and different pairing for this favorite fish. Add pasta or rice for a complete meal. From Nov. 2005 Cooking Light.
Provided by CaliforniaJan
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat butter in a medium nonstick skillet over medium heat.
- Add leek; cook 5 minutes or until tender, stirring occasionally.
- Add water and peas; cook 5 minutes or until peas are tender.
- Place pea mixture in a food processor.
- Add basil, juice, and tarragon; process until smooth, adding more water if necessary.
- Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper; keep warm.
- Sprinkle salmon with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.
- Heat a nonstick skillet over medium-high heat.
- Coat pan with cooking spray.
- Add salmon, skin side down, and cook for 6 minutes or until golden.
- Turn, and cook for 8 minutes or until fish flakes easily with a fork or until desired degree of doneness.
- Serve salmon over warm mashed peas. Garnish with lemon wedges, if desired.
WILD SALMON WITH ENGLISH PEAS AND MUSTARD BEURRE BLANC
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
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.
SPICED SALMON WITH SUGAR SNAP PEAS AND RED ONION
Seared sugar snap peas and red onions make a sweet accompaniment to silky salmon fillets in this lovely springtime one-pan meal. The salmon fillets, coated in a garlicky spice blend, are briefly browned, leaving fragrant, savory drippings in the pan. Those drippings then season the vegetables, infusing them as they cook. Keep an eye on the salmon, especially if you prefer it on the rare side. Thin fillets in particular are all too easy to overcook.
Provided by Melissa Clark
Categories dinner, easy, weekday, seafood, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees. In a small bowl, stir together 1 tablespoon oil, garlic and baharat. Season salmon all over with salt and black pepper. Rub spice mixture all over salmon. Set salmon aside while slicing the onions and sugar snap peas.
- Cut the onions in half root-to-stem, then peel them and slice into 1/4-inch-thick half-moons. Trim the peas and cut them in half crosswise.
- In a large, preferably nonstick ovenproof skillet, heat 2 tablespoons oil over high heat. Add fish, skin-side down if there's skin, and cook until browned, 3 to 4 minutes. Transfer salmon to a plate, browned-side up. (Don't sear the other side; the salmon will finish cooking in the oven.)
- Reduce heat to medium and add the remaining tablespoon of oil to the skillet. Stir in onions and cook until lightly golden, 3 minutes. Add snap peas and a pinch each of salt and pepper, stirring everything to coat with pan juices. Cook until peas have softened and browned slightly, 5 to 7 minutes. Put salmon, browned-side up, on top of peas and transfer pan to the oven. Roast until fish is just cooked through, 5 to 8 minutes longer.
- Squeeze a little lime juice over salmon and transfer fish to serving plates. Stir herbs into peas and onions. Taste, and add more salt and lime juice, if needed. Serve with the salmon, with the lime wedges on the side.
STEAMED SALMON WITH PEAS
Your dinner table will be complete with this wonderful steamed salmon with peas recipe, which can be found in "Martha Stewart's Cooking School."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 11
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.
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OLD BAY SALMON WITH LEMONY MASHED PEAS - EATINGWELL
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- Bring a medium saucepan of water to a boil over high heat. Add peas and cook until tender, about 5 minutes. Reserve 1/4 cup of the water, then drain. Combine the peas, the reserved water, crème fraîche (or sour cream), lemon zest, lemon juice, salt and pepper in a food processor. Pulse until roughly chopped. Spread onto a serving platter.
- Heat oil in a large cast-iron or nonstick skillet over medium-high heat. Sprinkle salmon with Old Bay and add to the pan, skin-side up. Cook, flipping once, until it is browned and flakes with a fork, 6 to 7 minutes total.
- Arrange the salmon on top of the peas. Add butter and thyme to the pan. Cook, stirring, until the butter is brown and fragrant, about 30 seconds. Drizzle over the salmon. Serve with lemon wedges, if desired.
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