Sautéed Wild Salmon with Peas and Mushrooms

Kevin Gillespie

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4 servings

  • 1 cup English peas
  • 4 Copper River or Columbia River center-cut skinless fillets of wild sockeye salmon, each about 5 ounces
  • Salt, to taste
  • 2 teaspoons grapesed oil
  • 4 tablespoons butter
  • 1 large lemon
  • 1 ½ cups oyster mushrooms, trimmed
  • 2 cups sugar snap peas, strings removed and pods halved on the diagonal
  • ⅓ cup hazelnuts, toasted and coarsely chopped
  • Flat-leaf parsley for garnish
  1. Bring a medium pot of water to a boil. Fill a medium bowl with ice water. Drop English peas into boiling water and blanch for 1 minute. Using a spider strainer or slotted spoon, transfer to ice water to stop cooking.
  2. Trim the salmon fillets to an even thickness so they will cook evenly. Pat fillets dry and season on both sides with salt. Set a large sauté pan over medium-high heat, add grapeseed oil, and heat until oil is smoking. Pull pan from heat and add 1 tablespoon of the butter. Swirl pan until butter melts and starts to foam.
  3. With pan still off the heat, add salmon fillets, presentation side down (the flesh side, not the skin side), and cook for 2 minutes. Return pan to medium-high heat, flip salmon, and cook until slightly translucent in the center, another 2 minutes. Line a plate with a double layer of paper towels. Transfer salmon to paper towels to drain and rest.
  4. Add 1 more tablespoon of butter to the pan and swirl to melt. With pan over medium-high heat, shake pan off and on the heat until the butter foams up and then subsides and starts to turn a golden color and take on a nutty aroma, about 1 minute.
  5. Pull pan from heat, squeeze about 1 tablespoon lemon juice into pan, and shake to combine. Set aside the browned lemon butter.
  6. Heat a separate sauté pan over medium-high heat. Add remaining 2 tablespoons butter and swirl pan until the butter melts and foams up and then subsides. Just when butter starts to turn a golden color and smell nutty, add mushrooms and cook for 30 seconds; then add snap peas, tossing and cooking for 30 seconds more. Add English peas and toss and cook for 1 minute. Sprinkle with salt.
  7. Spoon a nice mound of vegetables in center of each serving plate and top with a salmon fillet, presentation side up. Scatter hazelnuts over the top of each plate. Finish dish with a drizzle of the browned lemon butter, some freshly grated lemon zest, and a few parsley leaves.
  • from Chef Kevin Gillespie of Gunshow, Atlanta, GA

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