We may not be ready to hit the farm stands yet, but I created a colorful spread that’ll fool anyone into thinking its fresh.
Tonight I created a recipe in response to a request on the “Military Forum” tab. Missy Silverman, a military spouse that recently re-located to Florida had a contagious personality. Her energy brought a life to the party. Recently, she requested that I make a sockeye salmon recipe. I decided upon a simple preparation of the meat and a pea puree to go alongside. In the spirit of spring approaching, I created this colorful dish inspired by a vibrant personality. Mangia Bene!
* Chicken can be substituted for fish. Marinate ahead in olive oil, lemon, garlic salt, and dried basil. Cook as desired.
Sockeye Salmon with Sweet Pea Puree – Serves 2
- 16 oz pack of frozen sweet peas
- 1 shallot minced
- 2 cloves garlic minced
- 1/4 cup white wine or white wine vinegar
- 3 tbsp butter
- 1/4 cup fresh shredded parmesan
- 1 tbsp Dijon mustard
- 1/2 cup Greek yogurt
- 1 cup fresh basil
- 2 sockeye salmon fillets
- 1 tbsp fresh squeezed lemon
- salt and pepper
Steam or microwave peas until warm. In a saute pan, melt 1/2 tbsp butter. Saute garlic and shallots until softened. Continue to sweat the mixture and add white wine. Wait until wine dissolves and then take off the stove. In a food processor or blender add peas, basil, 1 1/2 tbsp butter, garlic, shallots and blend. Add in salt, mustard, yogurt, and parmesan and puree. In the same saucepan as the saute, add 1/2 tbsp butter and heat to medium high. Add salmon fillets seasoned with salt and pepper. Cook on each side for about 3 minutes. Squeeze lemon in last few minutes. Serve on top of pea puree with fresh potato chips or wedges.
Wine recommendation: Borsao Garnacha: Tres Picos Campo de Borja from Spain. Garnacha, the grape varietal of focus, has rich red fruit flavors with a slight cherry undertone. The medium body complements the meat perfectly.