Seared Salmon On Herbed Mashed Peas Recipes

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.

SEARED SALMON WITH MASHED VEGETABLES AND SEAWEED

Steps:

• Heat the oil in a heavy skillet and fry the seaweed for one minute. Remove and drain on paper towels.
• Prepare the vegetables. Simmer the first six ingredients together in boiling, salted water for 12 to 15 minutes. Drain and mash. Season to taste and add the olive oil and heavy cream. Mix well and keep warm.
• Saute the shallots over medium heat in the oil until caramelized (about 10 to 15 minutes). Sprinkle with flour and stir well. Add the fish stock and cook slowly over moderate heat, stirring until any lumps have disappeared. Season to taste with salt, add the crushed peppercorns and vinegar and simmer five more minutes. Set aside and keep warm.
• Season the salmon with salt and pepper to taste. Heat the oil in a saute pan and sear the salmon for two-and-a-half to three minutes on each side for rare, more for well done.
• While the fish is cooking, place a mound of potato mixture in the center of six individually heated plates. Spoon sauce around the potato and top it with the salmon fillet. Sprinkle the seaweed on top.

STEAMED SALMON WITH PEAS

Steps:

• Prepare steamer basket: Bring wine and water to a simmer in a large skillet or wok. Meanwhile, line the top of a small steamer basket with 1 lettuce leaf and a dill sprig. Season both sides of the salmon fillet with salt and pepper and place on top of the lettuce, then place remaining dill sprig over fish. Place the remaining lettuce leaf in the bottom basket and then top with cabbage "cup." Place the peas in the cup. Dot peas evenly with butter and season with salt.
• Steam fish and peas: When the liquid in the skillet is boiling, set the basket with the peas in skillet, rest the salmon basket on top, then secure bamboo lid tightly in place. Steam until peas are just tender and bright green and fish is evenly opaque throughout, 7 to 9 minutes (you'll have to remove the basket to check).
• Meanwhile, make sauce: Whisk together yogurt, lemon juice, and salt to taste. Serve salmon, cabbage, and peas immediately, with yogurt sauce on the side.