Seared Salmon On Herbed Mashed Peas Food

PAN SEARED SALMON WITH CREAMY PEAS

Steps:

• Pat salmon fillets dry with paper towels. If you're using frozen salmon, allow to thaw in the fridge overnight.
• Drizzle with a few teaspoons of olive oil and season with salt.
• Place a large skillet or frying pan over medium-high heat and allow to preheat for a minute or two.
• Place the salmon into the pan, skin-side down, and allow to sear for 2-3 minutes until the skin is crisp and golden.
• Carefully flip over and allow to sear for another 2-3 minutes or until cooked to your preference.
• The salmon is cooked when the flesh easily flakes apart. Remove the salmon from the pan and set aside.
• In the same pan, add another tablespoon of oil then add the finely chopped shallot and garlic.
• Sauté for a minute or two then add the peas and dill. Pour in the cream and add the sour cream.
• Season with salt and pepper then bring to a simmer.
• Cook for 5 minutes or until the peas are cooked. Add a squeeze of lemon juice and stir into the sauce.
• Place the salmon back into the pan and allow to reheat.
• Serve the salmon and peas with lemon wedges.

MASHED PEAS

Steps:

• Bring chicken stock to a boil.
• Add all other ingredients.
• Cover and cook over a medium heat for 12-15 minutes or until the peas are soft.
• Mash pea mixture or puree them in a blender.
• Return the puree to a pot and simmer to rewarm.
• Serve in soup bowls.
• Garnish with a sprig of parsley or a twist of black pepper is desired.

SEARED SALMON WITH CRISPY POTATOES, PEAS & SUMMER VEGETABLE GRATIN

Steps:

• Set the oven at 375 degrees.
• Have on hand a 10-inch shallow baking dish.
• Potatoes: Toss the potatoes with enough olive oil to coat them and spread them in a single layer on a rimmed baking sheet.
• Bake for 35 minutes or until golden brown and crispy.
• Drain on paper towels and keep warm; leave the oven on.
• Vegetables: In a bowl combine the peas, asparagus, swiss chard, leeks, fava beans, mint, basil, cream, half the lemon juice, salt and pepper to taste.
• Toss well and transfer to the baking dish.
• Combine the bread crumbs, garlic, shallots, 2 tablespoons of oil and salt and pepper.
• Sprinkle the crumbs onto the vegetables.
• Transfer the dish to the hot oven.
• Bake for 10 minutes or until the cream is bubbling at the edges.
• Sprinkle the fish with salt and pepper.
• Heat a large frying pan over medium-high heat.
• Add several tablespoons oil and heat until hot.
• Sear the salmon boned side down until golden brown.
• Turn and cook the other side until golden and the fish is cooked through.
• Arrange the fish on the vegetables.
• Squeeze the remaining lemon juice over it.
• Garnish with crispy potatoes.
• Scatter the parsley over the rim of the dinner plates and serve at once.

SALMON PICCATA WITH HERBED PASTA

Steps:

• Bring a large pot of water to a boil, then add a small handful of salt. Add the pasta and cook according to the package directions until al dente. Drain the pasta and reserve the pot.
• While the pasta is cooking, melt 1 tablespoon of the butter in 2 tablespoons of the oil in a large skillet. Season the salmon with salt and pepper, then dust with flour. Add the salmon to the skillet and cook over medium-high heat, flipping occasionally, until golden on the outside and just cooked through, about 8 minutes.
• In the reserved pot, melt 3 tablespoons of the butter in the remaining 4 tablespoons olive oil over low heat. Return the pasta to the pot, add all but 2 tablespoons of the herbs and toss well to coat. Season with salt and pepper.
• Transfer the salmon to a plate; tent with foil to keep warm. Add the chicken broth, lemon juice and capers to the skillet. Simmer over high heat, scraping up any browned bits from the bottom of the skillet, until the liquid is slightly thickened, 3 to 5 minutes. Remove from the heat and gradually swirl in the remaining 2 tablespoons butter until emulsified. Stir in the reserved 2 tablespoons herbs and season with salt and pepper.
• Add the salmon to the sauce and turn to coat. Divide the pasta among plates, top with the salmon and sauce and serve right away.

SEARED SALMON ON HERBED MASHED PEAS

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.