Wild Salmon with English Peas and Mustard Beurre Blanc


Wild Salmon with English Peas and Mustard Beurre Blanc


Johnny Miller



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°. 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.)


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)