Tuesday, June 26, 2012

Salmon with Potatoes, Pea Vines, and Sweet Onion Relish

Salmon with Potatoes, Pea Vines, and Sweet Onion Relish at Paprika Red

Spring foods make me happy. Spring onions, peas and pea vines, fresh wild salmon, fava beans, mint, baby potatoes... all these things are so wonderfully full of flavor with vibrant colors, it's a joy to cook with these incredible ingredients. I've combined all of these into one dish that is light, vibrant, and bursting with flavor. This relish is the real standout here, with lemon, mint, and sweet onion, it's incredibly fresh and great on both the salmon and the potatoes and vegetables. You may want to make extra for other meals!


Salmon with Potatoes, Pea Vines, and Sweet Onion Relish
Serves 2
3/4 lb Wild King Salmon Filet, cut into 2 pieces, scaled but skin-on
1 cup baby potatoes
1/2 cup shelled fava beans or chopped snow peas, or a mixture of both
1 cup pea vines, coarsely chopped
salt and pepper
olive oil for cooking
butter for finishing

For the relish:
1/2 cup walla walla spring onion, finely chopped
2 TB mint, finely chopped
2 TB parsley, finely chopped
zest of 1/2 lemon
1 segment of lemon, individual pips separated out

Make the relish by thoroughly combining all ingredients, and salting lightly. Set aside.

Place baby potatoes in a high-sided skillet or medium sized pot and add enough cold water to cover. Salt generously. Bring to a boil, reduce to a simmer, and cook until potatoes are tender, about 10 minutes. Drain, saving 1/2 cup of potato water. Set aside.

In a large nonstick skillet, heat 1 tsp of olive oil over medium heat. Salt and pepper all sides of the salmon generously. Sear, skin-side down, over medium heat, about 5 minutes on the first side and 3-4 minutes on the top side. This will cook the salmon to a medium; add a few minutes if you prefer your salmon cooked all the way through.

While the salmon is cooking, return a few tablespoons of water to the pan, and add the fava beans, peas, pea vines, and salt and pepper to taste. Cook over medium-low heat, stirring occasionally, until the vegetables are crisp-tender and bright green, adding more water if necessary to keep everything from getting totally dry. When the salmon is almost done, add 1 TB of good quality butter to finish.

To serve, place the salmon next to the potatoes and vegetables, and top generously with the relish.

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