Spring Salmon

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Spring Salmon

Yield 6

ingredients

• 1 cup green peas
• Sea salt, to taste
• Freshly ground pepper, to taste
• 1¼ pounds salmon
• 1 tablespoon extra-virgin olive oil
• 1 shallot, minced
• ¾ low-sodium chicken broth
• ¼ cup champagne vinegar
• 1 tablespoon Dijon mustard
• 2 tablespoons finely sliced chives & dill

Instructions

1. Blanch 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.
2. Preheat oven to 400 F. 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, chicken broth, 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 the 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.
5. Arrange salmon on a platter and top with peas. Sprinkle with chives, top with pea shoots, and serve, with warm beurre blanc alongside.

Nutrition Facts

Calories

182

Fat

7 g

Sat. Fat

1 g

Carbs

5 g

Fiber

2 g

Net carbs

3 g

Sugar

2 g

Protein

23 g

Sodium

169 mg

Cholesterol

46 mg