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Pan-Seared Salmon with Spring Vegetables & Pea-Mint Pesto

606 Pan Seared Salmon with Spring Vegetables Pea Mint Pesto 1
Gorgeous, healthy, and delicious...three things that come to mind when you taste Curtis' amazing fish dish!
skill level
Moderate
time
30-60min
servings
4
cost
$$
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Gorgeous, healthy, and delicious...three things that come to mind when you taste Curtis' amazing fish dish!
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ingredients
  • Pea-Mint Pesto
  • 3/4 pound Fresh English Peas; shucked
  • 1  cup Loosely Packed Fresh Basil Leaves
  • 1 cup Loosely Packed Fresh Mint Leaves
  • 3/4 cup Extra-Virgin Olive Oil
  • 2 tablespoons Fresh Lemon Juice
  • 1 1/2 teaspoons Finely Grated Lemon Zest
  • Kosher Salt & Freshly Ground Black Pepper
  •   
  • Pan-Seared Salmon with Spring Vegetables
  • 2 tablespoons Olive Oil
  • 1 small Shallot; finely chopped
  • 1 Garlic Clove; finely chopped
  • 12 Ramps; white parts thinly sliced & green tops whole; separated
  • 12 Baby Carrots (5 ounces total); scrubbed; tops trimmed; halved lengthwise
  • 12 Asparagus; woody ends trimmed
  • 3 ounces Sugar Snap Peas; trimmed and split open
  • 3/4 pound Fresh English Peas; shucked
  • 4; 5 ounce Scaled Skin-On Salmon Filets; preferably from the head end; skin scored
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    Salt
    3/4 pound Fresh English Peas; shucked
    To make the Pesto: In a large pot of boiling Salted water, blanch the Peas for about 2 minutes, or just until tender. Transfer immediately to ice water to stop them from cooking. Remove from the ice water, and drain very well on paper towels.
  • 2
    1  cup Loosely Packed Fresh Basil Leaves
    1 cup Loosely Packed Fresh Mint Leaves
    3/4 cup Extra-Virgin Olive Oil
    2 tablespoons Fresh Lemon Juice
    1 1/2 teaspoons Finely Grated Lemon Zest
    blanched Peas
    Kosher Salt & Freshly Ground Black Pepper
    In a small food processor, blend the Basil, Mint, 3/4 cup of Oil, Lemon Juice and Zest until nearly smooth. Add the blanched Peas and pulse to coarsely chop the Peas or form a smoother puree. Season with Salt and Pepper and set the Pesto aside.
  • 3
    2 tablespoons Olive Oil
    1 small Shallot; finely chopped
    1 Garlic Clove; finely chopped
    12 Ramps; white parts thinly sliced & green tops whole; separated
    Kosher Salt & Freshly Ground Black Pepper
    12 Baby Carrots (5 ounces total); scrubbed; tops trimmed; halved lengthwise
    To cook the Vegetables and Salmon: Heat a medium sauté pan over medium heat. Add the Oil and then add the Shallot and Garlic to sauté. After 1-2 minutes, toss in the Ramps, sprinkle with Salt and Pepper, and sauté for about 1 minute, or until they begin to soften. Add the Carrots and sauté for about 5 minutes, or until they are crisp-tender.
  • 4
    12 Asparagus; woody ends trimmed
    3 ounces Sugar Snap Peas; trimmed and split open
    Add the Asparagus and Sugar Snap Peas and sauté for about 3 minutes, or until the Asparagus and Peas are crisp-tender.
  • 5
    3/4 pound Fresh English Peas; shucked
    2/3 cup Pesto
    Salt
    Off the heat, add the Peas and fold in some of the Pesto (about 2/3 cup) to coat. Season to taste with Salt.
  • 6
    4; 5 ounce Scaled Skin-On Salmon Filets; preferably from the head end; skin scored
    Kosher Salt & Freshly Ground Black Pepper
    Meanwhile, sprinkle the Salmon Fillets with Salt and Pepper. Place the Salmon skin side down in an unheated large heavy nonstick sauté pan. Place the pan over high heat and cook the Salmon for about 4 minutes, or until the skin of the Salmon is golden brown.
  • 7
    Turn the Salmon over and cook for 1 to 2 minutes, or until it is mostly opaque, with a rosy center when pierced in the thickest part with the tip of a small knife. Transfer to a platter and let rest for 2 minutes.
  • 8
    Divide the Salmon among 4 plates. Surround with the Vegetables and more Pesto and serve.

    Helpful Tips:
    1. For perfect crispy skin: start the salmon in a cold non-stick pan. The heat will rise and become crispy.
    2. Use equal parts basil and mint in the pesto.
    3. Simply snap the asparagus to get the right texture. The firmer part will snap off.
    4. Start the harder vegetables first.
    5. Score the skin for extra crispiness. 

 
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