Citrus-Roasted Salmon with Spring Pea Sauce

Name: Citrus-Roasted Salmon with Spring Pea Sauce
Yield: serves 8
Ingredients: 1 side of salmon (about 3 pounds), trimmed of fat and excess skin, small pin bones removed with tweezers; Freshly grated zest of 1 orange, plus 2 oranges, cut into 1/4-inch-thick rounds; Freshly grated zest of 1 lemon, plus 2 lemons, cut into 1/4-inch-thick rounds; Freshly grated zest of 1 lime; 2 teaspoons coarse salt; 2 teaspoons sugar; 1 1/2 teaspoons freshly ground white pepper; 1 teaspoon coriander seeds, crushed; 2 tablespoons extra-virgin olive oil; Spring Pea Sauce (recipe follows); Pea shoots or watercress, for garnish; Coarse salt; 1 1/3 cups shelled fresh peas; 1 cup loosely packed watercress (1 ounce); 4 teaspoons cold unsalted butter; (makes 3/4 cup)

January 26, 2012

Recipe information

Yield
serves 8

Ingredients

1 side of salmon (about 3 pounds), trimmed of fat and excess skin, small pin bones removed with tweezers

Freshly grated zest of 1 orange, plus 2 oranges, cut into 1/4-inch-thick rounds

Freshly grated zest of 1 lemon, plus 2 lemons, cut into 1/4-inch-thick rounds

Freshly grated zest of 1 lime

2 teaspoons coarse salt

2 teaspoons sugar

1 1/2 teaspoons freshly ground white pepper

1 teaspoon coriander seeds, crushed

2 tablespoons extra-virgin olive oil

Spring Pea Sauce (recipe follows)

Pea shoots or watercress, for garnish

Spring Pea Sauce

Coarse salt

1 1/3 cups shelled fresh peas

1 cup loosely packed watercress (1 ounce)

4 teaspoons cold unsalted butter

(makes 3/4 cup)

Preparation

Step 1
Place the salmon, skin side down, in a nonreactive baking dish (glass or ceramic) large enough for it to lie flat.
Step 2
Stir together the zests, salt, sugar, pepper, and coriander in a small bowl. Rub the spice blend all over the salmon. Wrap the salmon in plastic wrap. Refrigerate 2 hours.
Step 3
Preheat the oven to 400°F. Wipe the spice blend from the salmon with paper towels. Let the fish stand at room temperature 20 minutes.
Step 4
Arrange half of the orange and lemon slices in a single layer in a large roasting pan; place the salmon, skin side down, on top. Rub oil all over salmon. Roast until cooked through, about 17 minutes.
Step 5
Cut the salmon crosswise into 8 pieces. Divide the pea sauce among serving plates. Place a piece of salmon on each plate, and garnish with pea shoots and the remaining orange and lemon slices.
Spring Pea Sauce
Step 6
Prepare an ice-water bath; set aside. Bring a medium pot of water to a boil; add salt. Blanch the peas and watercress until bright green, about 45 seconds. Immediately transfer with a slotted spoon to the ice-water bath to stop the cooking.
Step 7
Drain the peas and watercress, then puree in a blender until smooth, adding 4 to 5 tablespoons water to thin (mixture should be just thick enough to coat the back of a spoon). Pass the puree through a fine sieve into a small saucepan. Place over low heat, and whisk in the butter, 1 teaspoon at a time; whisk until emulsified. Season the sauce with salt.

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

TagsSalmon Fish Seafood Orange Citrus Fruit Lemon Lime Main Dinner Gluten Free Nut Free Roast Blender Easter Spring Cookbooks

Recipe information

Ingredients

Spring Pea Sauce

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Spring Pea Sauce

Step 6

Step 7

Recipe notes