Servings: 4
Salmon is one of the most popular fish in America. It is very easy to make salmon in a delicious and simple way at home. Start by choosing the freshest fish available and sear it in a very hot pan for a short time. The combination of salmon, fresh peas and pea shoots creates an easy, fresh and beautiful dish.
For the pea shoots, heat the canola oil in a large sauté pan over high heat. Add the pea shoots and peas and cook just until the pea shoots are wilted, about 3 minutes. Add the ginger, garlic and 2 tablespoons of the vinaigrette and toss to combine. Season to taste with salt and pepper, remove the pan from the heat and set aside.
For the salmon, preheat a griddle or plancha on high heat until very hot. Season the salmon slices on both sides with salt and pepper and brush them with canola oil. Sear the salmon on the griddle or plancha until golden brown and crusted, about 1n minutes on each side. A metal skewer can be easily inserted into the salmon when it is done, and when the skewer is left in the salmon for 5 seconds it feels just warm when touched to the lip.
To serve, divide the pea shoots and peas among 4 plates. Place 2 salmon slices on top of the pea shoots on each plate, slightly off-center from each other. Spoon the vinaigrette around the pea shoots and serve immediately.
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Hands down the BEST salmon I have EVER had. This recipe is super simple to make and the vinaigrette gives the salmon so much depth and flavour -- seriously a recipe worth trying if you haven't already. The only thing I did differently was omitting the peas from the recipe and keeping the veggies to just the pea shoots (due to personal taste). I'm sure it didn't make a difference in the end, so many people I have made this for have raved on and on about it!
AMAZING!! We loved this recipe. I had to change one thing, I thought I had enough peas in my freezer & I did not so added a small bag of artichoke hearts as well to the peas & pea shoots. It was so good! I guess I changed one more thing, I really like lime so added about 1/2t of lime zest. This is a keeper - try it~
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