Pea Puree and Herby Salad Salmon

Name: Pea Puree and Herby Salad Salmon
Cook time: 30 min
Yield: 4 servings
Ingredients: 1/4 cups olive oil; 2 tbsp fresh orange juice; 1 tbsp sherry vinegar; 2 tsp whole grain mustard; 1 clove garlic, crushed; 1 tsp sea salt; 2 tbsp butter; 2 cloves garlic, crushed; 16 oz frozen baby peas; 1/3 cups water; 2 tsp sea salt; 2 tbsp crème fraîche or mascarpone; 4 salmon portions, with skin, 6 oz each; sea salt; olive oil for cooking; 2 cups loosely packed herbs (dill, chervil, mint, chives, basil, parsley, etc.)

Mains

Northwest flavors at their peak. Fresh herbs, bright peas and salmon make for classic dish.

Servings: 4

Time: 30 min

Ingredients

Dressing

1/4 cups olive oil
2 tbsp fresh orange juice
1 tbsp sherry vinegar
2 tsp whole grain mustard
1 clove garlic, crushed
1 tsp sea salt

Pea Puree

2 tbsp butter
2 cloves garlic, crushed
16 oz frozen baby peas
1/3 cups water
2 tsp sea salt
2 tbsp crème fraîche or mascarpone

Salmon

4 salmon portions, with skin, 6 oz each
sea salt
olive oil for cooking

Garnish

2 cups loosely packed herbs (dill, chervil, mint, chives, basil, parsley, etc.)

Process

For dressing: Combine all ingredients and whisk to combine.
For pea puree: Put the butter and garlic in a medium saucepan; saute for two minutes. Add the peas, water and salt, cover and cook until the peas are tender.
Transfer to blender and add the crème fraîche. Start the blender on low, occasionally scraping down the sides, and increase until mixture is smooth. Cover to keep warm.
Season the salmon with salt. Heat a little oil in a large sauté pan and place the salmon flesh side down. Cook for 2-3 minutes each side.
Spoon the pea purée onto plates and top with the salmon. Spoon over some of the dressing then top with the fresh herbs.

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