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.
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Rasel Sarder
[email protected]Overall, this was a great recipe. The salmon was cooked perfectly and the sauce was very flavorful. I would definitely recommend this recipe to anyone who loves salmon.
Samer Dahabreh
[email protected]This recipe was a disaster. The salmon was dry and the sauce was curdled. I'm not sure what I did wrong.
Karan Kumar
[email protected]I'm not sure what I did wrong, but my sauce didn't turn out right. It was too thick and didn't have much flavor.
Alizwa Madliswana
[email protected]This recipe was a bit bland for my taste. I think I'll add some more herbs and spices next time I make it.
Dj sayem
[email protected]I accidentally overcooked the salmon, but the sauce was still very good. I'll be sure to be more careful next time.
Mohemed Asfak
[email protected]This dish was a bit too salty for my taste. I think I'll use less salt next time I make it.
Jomeeca Hyde
[email protected]I'm not a big fan of beurre blanc sauce, but I really enjoyed the sauce in this recipe. It was light and flavorful, and it complemented the salmon perfectly.
Alfie Bell
[email protected]I substituted frozen peas for fresh peas and it worked out great. The sauce was also very good, but I added a little more mustard than the recipe called for.
Gavin Clymer
[email protected]This recipe was easy to follow and the results were delicious. The salmon was cooked perfectly and the sauce was very flavorful. I will definitely be making this again.
Cely Moreno
[email protected]I made this dish for a dinner party and it was a huge hit. Everyone loved the salmon and the sauce. I will definitely be making this again for my next party.
Haidy Espinosa
[email protected]This dish was a bit more work than I expected, but it was worth it. The salmon was cooked perfectly and the sauce was amazing. I would definitely recommend this recipe to anyone who loves salmon.
Bhai Jee
[email protected]I'm not a big fan of salmon, but this dish changed my mind. The salmon was so flavorful and moist, and the sauce was divine. I will definitely be making this again.
Jerami Headen
[email protected]Wow! This recipe was an absolute delight. The salmon was cooked to perfection, and the English peas and mustard beurre blanc were the perfect accompaniments. I will definitely be making this again.