Easy Pan-Seared Salmon with Creamy Pea Sauce and Fresh Veggies
An easy recipe in four components where pan-seared salmon is the star of a creamy pea sauce, a fresh asparagus crudo, and earthy roasted mushrooms. Fit for a dinner party or weeknight meal.
Servings: 4 servings
Equipment
Ingredients
Pea Crema
- 4 cups frozen peas
- kosher salt
- ground cayenne
- 2 tablespoons extra virgin olive oil more if needed
Asparagus Crudo
- 1 pound medium asparagus tough ends removed
- 3 tablespoons grated Parmigiano-Reggiano
- 2 tablespoons finely chopped fresh chives
- 1 tablespoon extra virgin olive oil
- 1 teaspoon finely grated lemon zest
- 1 teaspoon fresh lemon juice
Pan-Seared Salmon
- 4 6-ounce center-cut, salmon fillets, skin on
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
- kosher salt and freshly ground black pepper
Roasted Mushrooms
- 1 tablespoon unsalted butter
- 1 tablespoon unsalted butter
- 4 ounces mushrooms (cremini, shitake) cleaned, ends trimmed and halved
- kosher salt
- ¼ cup dry vermouth or white wine
- ¼ cup low-sodium chicken broth
- 1 teaspoon fresh thyme leaves
Instructions
Pea Creme
- Bring a medium pot of well-salted water to a boil. Prepare an ice bath with a colander and bowl.
- Add the peas to the boiling water and cook until tender, about 2 to 4 minutes. Strain the peas and plunge them into the ice water bath. Drain the peas.
- Place teh peas in a blender and pulse utnil smooth, adding a bit of water to blend the mixture together, about 1 minute. Season with 1 teaspoon of kosher salt and a pinch of cayenne.
- With the motor running, add the olive oil and continue blending until very smooth, scraping down the sides of the blender occasionally, about 5 minutes.
- Transfer the crema to a medium bowl and set aside at room temperature.
Asparagus Crudo
- Using a sharp vegetable peeler and beginning near the tip of the asparagus spear, shave as many lengthwise strips from the asparagus. Transfer the shaves to a bowl.
- Add the Parmigiano-Reggiano, chives, oil, lemon zest, lemon juice, about ¼ each of kosher salt and freshly ground black pepper. Toss with a fork to combine and set aide.
Pan-Seared Salmon
- Position a rack in the center of the oven and preheat to 400˚F.
- Pat the salmon dry with a paper towel. Season with a sprinkle of kosher salt and pepper.
- Melt the butter with the extra virgin olive oil in a 10-12-inch cast-iron skillet over medium heat until the foam subsides.
- Add the salmon fillets, skin side down, and cook until the skin is browned and crisp, about 2 minutes. Transfer the skillet to the oven and roast until is just cooked through, 8 minutes. Don't overcook.
Roasted Mushrooms
- Melt ½ tablespoon butter with 1 tablespoon extra virgin olive oil in a 10-inch cast-iron skillet over medium-high heat until the foam subsides and the oil begins to shimmer. Add the mushrooms with a sprinkle of kosher salt and cook, stirring occasionally, until browned and tender, 3 - 5 minutes.
- Add the vermouth and boil to deglaze the pan, scraping up any browned bits, until almost all is evaporated.
- Add the broth and thyme, and simmer brisklyl until the liquid is reduced by about half, 3 minutes. Remove the skillet from the heat, add the remaining ½ tablespoon unsalted butter, and swirl the pan until the butter is incorporated. Keep warm, covered.
Notes
Use salmon with a good amount of fat for more flavor and tenderness.