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.
Martha Stewart Living, May 2015