Wild Salmon With English Peas And Mustard Beurre Blanc Recipes

WILD SALMON WITH ENGLISH PEAS AND MUSTARD BEURRE BLANC

Wild Salmon with English Peas and Mustard Beurre Blanc image

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.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes

Time 40m

Number Of Ingredients 11

Ingredients

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)

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

Poached Salmon with English Peas image

This is a wonderful dish that blends the delicious flavors of the earth and sea. You'll learn how to poach salmon, which is a great way to keep the meat moist. This delicious fish is combined with in-season fresh peas and morels to make a tasty lunch or dinner.

Provided by Canal House

Categories main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 10

Ingredients

2 8 ounce salmon fillets (center cut), preferably Wild King salmon
1 cup dry white wine
Flaky sea salt, preferred brand Maldon
4 ounces fresh morel mushrooms, or dried morels soaked in hot water
4 tablespoons unsalted butter
2 cups shelled English peas, or frozen peas
Freshly ground black pepper
1 bunch of chives, finely chopped
1/2 cup heavy cream
Chive blossoms, for garnish, optional

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 SALMON WITH GRAPEFRUIT BEURRE BLANC

Wild Salmon With Grapefruit Beurre Blanc image

From Cooking Light magazine July 2006. The outdoor goes upscale at the Kachemak Bay Wilderness Lodge, where this is served with grilled vegetables.

Provided by Bren in LR

Categories Very Low Carbs

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil, divided
1/3 cup chopped shallot
1 anchovy fillet, chopped
1/2 teaspoon chopped garlic
1/2 cup dry white wine
7 tablespoons fresh ruby-red pink grapefruit juice, divided
3/4 cup whipping cream
4 wild salmon fillets (6-8 oz each)
1 ruby-red pink grapefruit (with skin, cut into 1/2 inch thick rounds)
2 tablespoons chilled butter
1/8 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce

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.

Nutrition Facts : Calories 770.9, Fat 46.6, SaturatedFat 17.9, Cholesterol 223.5, Sodium 355.9, Carbohydrate 13.4, Fiber 1, Sugar 4.6, Protein 67.4

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