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Perfectly Seared Salmon with Bright Pea Puree and Lemon Pan Sauce
For the Fish
- 4 Fillets of Salmon
- 3 Tbsp. vegetable oil
- Kosher salt and fresh cracked black pepper
For the Pea Puree
- 1 shallot; diced
- 1 clove garlic; smashed
- 2 cups frozen peas; thawed
- 2 Tbsp. fresh mint leaves
- 1/2 cup grated Parmesan
- 1/2 cup extra-virgin olive oil
- 1/4-1/2 cup homemade chicken stock
- Kosher Salt and Fresh Cracked Black Pepper; to taste
For the Lemon Pan Sauce
- 1 shallot; finely diced
- 2 cups homemade chicken stock
- Juice of 2 lemons
- Zest of 1 lemon
- 2 Tbsp. unsalted butter; cold
- Olive oil; as needed
- Kosher Salt and Fresh Cracked Black Pepper; to taste
Pat the salmon dry with a paper towel and season well with salt and pepper. Heat the oil in a large heavy bottomed skillet over high heat. Make sure your oil is HOT before placing the fillets in the pan. Place then flesh side down (this is the presentation side) and do not move them or try to release them if they are sticking. Let them cook until you see a golden brown crust forming at the edges (about 5 minutes). Flip them and cook just 2 minutes more (longer if you like your salmon cooked all the way through). Rest for 3-5 minutes before serving with the pea puree.
In a medium sauté pan, start sweating the shallot in a small amount of olive oil until tender and sweet. Add the garlic and cook for about a minute, or until aromatic. Transfer shallots and garlic to a food processor with the peas, mint, parmesan, and 1/4 cup of stock. Process until smooth while drizzling in olive oil. Taste and adjust seasoning and consistency with more stock, salt, and pepper. Keep warm until ready to serve!
Pour excess oil off of pan used to cook the fish. Start with a new pan if any black or burned areas are present. Sweat shallot in a small amount of olive oil until softened. Add chicken stock and lemon juice and reduce by 1/2. Add lemon zest and mount in the cold butter by stirring until fully incorporated. Season to taste with salt and pepper.
