Wild Salmon With English Peas And Mustard Beurre Blanc Food

WILD SALMON WITH ENGLISH PEAS AND MUSTARD BEURRE BLANC

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.

POACHED SALMON WITH ENGLISH PEAS

Steps:

• In a wide, deep pot or Dutch oven, add water to the depth of a couple of inches and bring to a gentle simmer.If you are cutting portions from a whole salmon fillet, cut two large pieces from the center of the fillet. To the poaching water, add the wine and a generous pinch of salt. Gently lower the fish, skin side down, into the poaching liquid, and reduce the heat to medium-low. Gently poach the fish until it is just cooked through or barely opaque in the center, 8 to 12 minutes.
• While the salmon is poaching, prepare the rest of the ingredients for the sauce. Cut the morels in half or quarters, depending on the size of the mushrooms. Melt the butter in a medium skillet over medium heat. Add the morels. Season with a pinch of salt and pepper and reduce the heat to medium-low. Add the peas and toss to coat in the butter mixture. Add 1/2 cup of the salmon poaching liquid, and simmer until the peas begin to soften and the liquid evaporates, about 3 to 4 minutes.
• While the sauce is cooking, finely chop the chives and pick the chive blossoms for the garnishing of the dish.Add the cream and gently simmer the sauce until slightly thickened, about 2 minutes.
• Check the doneness of the salmon by gently inserting a paring knife into the thickest part of the fillet. If the knife blade is slightly warm to the touch, remove the fillets from the poaching liquid with a fish spatula.Carefully peel off and discard the skin.
• Serve the salmon with the peas and cream spooned on top. Garnish with sea salt, chives, and chive blossoms, if you like.

WILD COHO SALMON FILLET, FRIED PEAS & TOMATOES

Steps:

• Melt 1/4 cup of the 1/2 cup in your frying pan set aside the rest. As soon as your butter begins to bubble. Put your fillets in the pan skin side down and salt & pepper. Quickly turn fillets over for about 2 minutes until slightly brown return the fillets to skin side down. Cook skin down until the salmon is almost done. Then turning the salmon over and browning the top until a deep golden brown. Just when salmon is about ready put the rest of the butter in the pan as soon as the butter is melted put your peas and pearl sized tomatoes in the fry pan with the salmon. Slice beefsteak tomato and put on your plates with salt & pepper and about a 1/2 teaspoon of olive oil over them on each plate.
• As soon as the pearl sized tomatoes pop and crack open and the peas and tomatoes are steaming hot. Plate the peas & tomatoes and salmon fillets pour left over butter in pan onto peas, tomatoes and salmon.
• Note: The way you like to fry really well done or just to done is OK and if your butter gets brown don't worry it will taste great either way! The salmon fillets can also go into the oven in a suitable fry pan with the skin side down in the fry pan as long as you baste the the fillets about every 5 minutes for 20 minutes oven temperature should be around 375 watch closely as they do go quickly to done in the oven. Every oven is different!

WILD SALMON WITH GRAPEFRUIT BEURRE BLANC

Steps:

• Heat 1 tablespoon oil in small skillet over medium heat. Add shallots, anchovy and garlic; saute until soft. Add wine and 6 tablespoons grapefruit juice; boil until reduced to 1/2 cup, about 4 minutes. Add cream; reduce heat and simmer until mixture is reduced to 3/4 cup, about 9 minutes. Set sauce aside.
• Prepare barbecue (medium high heat). Brush salmon and grapefruit rounds with 2 tablespoons oil. Sprinkle with salt and pepper. Grill salmon until cooked to desired doneness, about 4 minutes per side for medium, and grapefruit until charred in spots, about 2 1/2 minutes per side.
• Transfer salmon and grapefruit to plates. Bring sauce to simmer, whisking often. Whisk in butter by 1/2 tablespoonfuls, then Worcestershire and hot pepper sauce. Mix in 1 tablespoon grapefruit juice. Season with salt and pepper. Serve salmon with sauce.