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RECIPE

Wild Salmon with English Peas and Mustard Beurre Blanc

PREP: 25 MINS

TOTAL: 40 MINS

Serves 4 to 6

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Johnny Miller

Directions

1.

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.)

2.

Preheat oven to 400°. 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.

3.

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.

4.

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.)

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 wholegrain mustard
  • 1 stick cold unsalted butter, cut into tablespoons
  • 2 tablespoons finely sliced chives, for serving
  • Flowering pea shoots, for serving (optional)

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