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 with a sprinkling of chives and -- if you have them -- a few flowering pea shoots.
- Total Time:
- Servings: 6
Photography: Johnny Miller
Source: Martha Stewart Living, May 2015
- 1 cup shelled green peas (from 1 pound in pods), or 1 cup frozen peas, thawed
- Coarse salt and freshly ground pepper
- 1 side wild sockeye salmon (1 1/4 pounds)
- 1 tablespoon extra-virgin olive oil
- 1 shallot, minced
- 3/4 cup dry white wine, such as Sauvignon Blanc
- 1/4 cup champagne vinegar
- 1 tablespoon whole-grain mustard
- 1 stick cold unsalted butter, cut into tablespoons
- 2 tablespoons finely sliced chives, for serving
- Flowering pea shoots, for serving (optional)
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.