Pavé de Saumon avec Petits Pois à la Française (Salmon with Braised Peas)
Yields 6 servings
from Chef Jill Mathias of Chez Nous, Charleston, SC
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.