Poached Salmon with a Creamy Pea Sauce

Poached Salmon with a Creamy Pea Sauce

Poached Salmon with a Creamy Pea Sauce
Serve with Herbed Roasted Potatoes-I have been serving this simple yet elegant salmon entree every Easter, as it is always requested and especially appreciated by the non-meat eaters. The cream sauce is light as the emphasis is on the meaty salmon and fresh seasonal spring vegetables. Include this on your Easter buffet or serve it with herbed roasted potatoes for a special springtime weeknight dinner.
    Servings
    4people
    Cook Time
    30-35minutes
    Meal Plan
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    This recipe has been added to your Meal Plan
    Servings
    4people
    Cook Time
    30-35minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 1/2tablespoon olive oil
    • 1 garlic clove, chopped
    • 3/4pound small new potatoes, quartered
    • 1teaspoon sea salt, divided
    • 1/2teaspoon dried basil
    • 1/2teaspoon dried thyme
    • 1/2teaspoon dried oregano
    • 1/2teaspoon paprika
    • 1/4teaspoon ground black pepper
    • 4 (6 ounce) salmon fillets, preferably wild Alaskan
    • 1 1/2cup dry white wine
    • 2tablespoon butter
    • 1 leek, end trimmed and cut crosswise into thin slices
    • 1cup fresh or frozen (thawed) peas
    • 3/4cup heavy cream
    • 1/4cup fresh chives, chopped, optional
    Instructions
    1. Preheat oven to 425 degrees.
    2. Combine olive oil, chopped garlic, 1/2 teaspoon salt, and the following 5 ingredients (through ground black pepper) in a large bowl. Spread seasoned potatoes evenly on a rimmed baking sheet. Roast potatoes for 20-25 minutes, turning once to brown evenly. Set aside and keep warm until ready to serve.
    3. While potatoes roast, place salmon, skin side down, in a large flat, high-sided skillet. Add the wine, 1 tablespoon salt, and enough cold water to cover salmon by 1/2". Cover the pan and bring liquid to a simmer over medium heat. Reduce heat to medium-low, uncover, and gently poach salmon until just cooked through and barely opaque in the center, about 4-6 minutes, depending on thickness. Transfer the salmon fillets and about 3 tablespoons poaching liquid to a plate; tent loosely with foil. Reserve the poaching liquid for use in the pea sauce.
    4. To make the pea sauce: melt the butter in a medium skillet over medium heat. Add in the leeks and saute for 2 minutes until leeks get translucent and fragrant. Add in 1/2 - 3/4 cup poaching liquid and the peas and simmer leek-pea mixture for 3-4 minutes, or until liquid is reduced. Stir in the cream and bring sauce to a simmer. Cook until thickened, about 3-5 minutes. Season with salt and ground black pepper to taste.
    5. To serve, place each salmon fillet on individual plates and spoon sauce on top. Sprinkle with chives, if using. Serve with roasted potatoes. If you have skin-on fillets, using a spatula, transfer the fillets, skin side up, to paper towels. Gently peel off and discard skin. Invert onto individual plates and spoon sauce over.

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