Seared Salmon with Pea Salad
Servings
2Serving size
4 ounces salmon with saladThis recipe can be multiplied and keeps well in the refrigerator for about 48 hours.
Ingredients
| 1 quart Water |
| 1 large Egg(s) |
| 1 tsp. Olive oil |
| 1 tsp. Dijon mustard |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 1/4 cup 2% milk |
| 2 cup Frozen peas (thawed) |
| 1 Small Shallots, raw (minced) |
| 1/4 medium Red bell peppers (diced) |
| 1 spray Spray olive oil |
| 8 Ounces Fresh atlantic salmon (2 4-ounce filets) |
Instructions
Using a rubber spatula, force the egg through a fine mesh sieve. Add the olive oil, mustard, 1/8 teaspoon salt, pepper and milk. Whisk until smooth. Remove three tablespoons of the sauce to a small cup and chill.
Add the peas, shallot and red pepper to the remaining sauce. Toss to coat well and chill.
Place a large skillet over high heat and spray with oil. When the pan is hot add the salmon filets, skin side down. Cook for about 8 minutes. Sprinkle the remaining salt over the salmon and turn. Cook for another 3 minutes and remove to a plate to cool. Let cool for about 10 minutes before placing in the fridge to chill.
When ready to serve, place half of the salad on each plate and top with the chilled salmon. Top the salmon with the remaining sauce.
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
You can use any fish you want for this recipe. The pink salmon is pretty against the peas and the crispy skin is really great. Halibut, sea bass and grouper are great choices or even trout. The egg adds a lovely creaminess to the sauce. You could add almost any fresh herb you like – a bit of mint in the peas would be fantastic, for instance.