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.
Ingredients
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1 cup shelled green peas (from 1 pound in pods), or 1 cup frozen peas, thawed
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Coarse salt and freshly ground pepper
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1 side wild sockeye salmon (1 ¼ pounds)
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1 tablespoon extra-virgin olive oil
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1 shallot, minced
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¾ cup dry white wine, such as Sauvignon Blanc
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¼ cup champagne vinegar
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1 tablespoon whole-grain mustard
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1 stick cold unsalted butter, cut into tablespoons
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2 tablespoons finely sliced chives, for serving
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Flowering pea shoots, for serving (optional)
Directions
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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.)
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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.
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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.
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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.)
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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.