4 tablespoons butter softened
12 ounces romaine lettuce base trimmed and quartered lengthwise
8 scallions trimmed then white and green cut into 1-inch lengths
1 pound shelled green peas
1 bouquet garni
1 cup water
2 tablespoons sugar
Salt and pepper
6 pieces salmon (5½ ounces each)
2 tablespoons olive oil
- Add 2 tablespoons butter to sauté pan set over medium heat and lay lettuce in pan.
- Add scallions, peas, bouquet garni, and water. Sprinkle with sugar, salt, and pepper. Cover and simmer for 10-15 minutes, until peas and scallions are very tender. Note: shake pan periodically to prevent sticking. Remove garni and discard.
- Season salmon with salt and pepper and heat oil in separate pan over medium-high heat. Sear salmon on one side, about 8 minutes.
- To serve, spoon pea mixture onto plates and top each with piece of seared salmon, skin side up.