Best 3 Wild Salmon With English Peas And Mustard Beurre Blanc Recipes
Indulge in a culinary masterpiece that harmoniously blends the natural flavors of wild salmon, tender English peas, and a delectable mustard beurre blanc sauce. This dish promises an explosion of flavors and textures, sure to tantalize your taste buds and elevate your dining experience. The wild salmon, known for its rich and robust flavor, is perfectly cooked to maintain its delicate texture, while the English peas add a vibrant sweetness and freshness. The mustard beurre blanc sauce, a classic French sauce, brings together the flavors of butter, white wine, shallots, and Dijon mustard, creating a creamy, tangy, and slightly spicy accompaniment that complements the salmon and peas beautifully.
Check out the recipes below so you can choose the best recipe for yourself!
WILD SALMON WITH ENGLISH PEAS AND MUSTARD BEURRE BLANC
Blanched English peas are scattered around a simple roasted side of wild salmon. Beurre blanc, served on the side, is essentially a warm vinaigrette made with butter instead of oil. Finish this dinner dish with a sprinkling of chives and-if you have them-a few flowering pea shoots.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 40m
Number Of Ingredients 11
Steps:
- Blanch fresh 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. (If using frozen peas, skip this step.)
- Preheat oven to 400 degrees. 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.
- Meanwhile, in a small saucepan, combine shallot, wine, and vinegar. Bring to a boil, then reduce to a simmer and cook until liquid is reduced to about 2 tablespoons.
- Reduce heat to low. Whisk in 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. (If not serving right away, keep beurre blanc warm over a pan of simmering water; do not let sauce simmer.)
- Arrange salmon on a platter and top with peas. Sprinkle with chives, top with pea shoots, and serve, with warm beurre blanc alongside.
ROASTED SALMON WITH WHITE-WINE SAUCE
Salmon is a versatile, ultra heart-healthy superfood, and its preparation possibilities are endless. Here, a skinless roasted fillet creates a simple but swanky dinner when paired with Steamed Potatoes with Thyme and Sauteed Mixed Mushrooms.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 20m
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Place salmon on a rimmed baking sheet; season with salt. Roast until opaque throughout, about 15 minutes.
- Meanwhile, in a small saucepan, melt butter over medium. Add flour, and cook, whisking, 1 minute. Add wine, and bring to a boil; reduce to a simmer, and cook until liquid is reduced by half, 8 to 10 minutes. Stir in chives; season with salt and pepper. With a fork, gently break salmon into large chunks, and serve topped with white-wine sauce.
Nutrition Facts : Calories 321 g, Fat 14 g, Protein 34 g
BEURRE BLANC
This classic French butter sauce makes a simple and elegant finish to poached fish and seafood. This recipe is adapted from Martha Stewart Living. Also try: Lobsters with Beurre Blanc and Sliced Broiled Scallops on the Half Shell with Beurre Blanc
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes French Recipes
Number Of Ingredients 6
Steps:
- In small saucepan, combine shallots, wine, and vinegar. Bring to a boil, reduce heat to medium, and simmer until liquid is reduced to 2 tablespoons, about 10 minutes.
- Turn down heat to lowest possible flame. Whisk in butter, 1 tablespoon at a time, adding a piece as previous one melts. Don't allow sauce to become too hot. For a more smooth sauce, strain through a fine sieve, if desired.
- Season with salt and pepper and keep over a bain-marie. Just before serving, stir in herbs.
Tips:
- Choose the freshest salmon possible. Look for fish that is bright pink or orange in color and has a firm texture.
- Properly season the salmon. Salt and pepper are essential, but you can also add other spices or herbs, such as dill, lemon zest, or garlic powder.
- Cook the salmon to the correct temperature. The internal temperature of the salmon should be 145 degrees Fahrenheit when it is cooked through.
- Make the beurre blanc sauce while the salmon is cooking. This will ensure that the sauce is warm and ready to serve when the salmon is done.
- Garnish the salmon with fresh herbs or vegetables before serving. This will add a pop of color and flavor to the dish.
Conclusion:
Wild salmon with English peas and mustard beurre blanc is a delicious and elegant dish that is perfect for a special occasion. The salmon is cooked to perfection and the beurre blanc sauce is rich and flavorful. The English peas add a touch of sweetness and freshness. This dish is sure to impress your guests.
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