CITRUS-ROASTED SALMON WITH SPRING PEA SAUCE

Citrus-Roasted Salmon with Spring Pea Sauce image

Salmon seasoned with orange, lemon, and lime contrasts beautifully with a fresh-pea puree. Green peas-actually legumes, not vegetables-are high in protein and vitamin K, which boosts bone health.

Yield serves 8

Number Of Ingredients 15

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Ingredients

3 oranges
3 lemons
Freshly grated zest of 1 lime
2 teaspoons sugar
Coarse salt and freshly ground white pepper
1 teaspoon coriander seeds, crushed
1 side of wild Alaskan salmon (about 3 pounds), trimmed of fat and excess skin, small pin bones removed with tweezers
2 tablespoons extra-virgin olive oil
Spring Pea Sauce (recipe follows)
Pea shoots or watercress, for garnish
1 1/3 cups shelled fresh peas
1 1/2 cup loosely packed trimmed watercress (1/2 bunch)
1 1/2 tablespoons cold unsalted butter, cut into small pieces
Coarse salt
(makes 3/4 cup)

Steps:

Finely grate the zest of 2 oranges and 2 lemons. Cut the remaining orange and lemon into 1/4-inch-thick rounds. Stir together citrus zests (including lime), sugar, 2 teaspoons salt, 1 1/2 teaspoons pepper, and the coriander in a small bowl.
Place salmon, skin side down, in a nonreactive (glass or ceramic) baking dish large enough for it to lay flat. Rub spice blend all over salmon. Cover with plastic wrap. Refrigerate 2 hours.
Remove salmon from refrigerator. Wipe off spice blend with paper towels. Let fish stand at room temperature 20 minutes. Meanwhile, preheat oven to 400°F.
Arrange half the orange and lemon rounds in a single layer in a large roasting pan; place salmon, skin side down, on top. Rub the oil all over salmon. Roast until opaque throughout, about 17 minutes. Remove from oven; cut salmon crosswise into 8 pieces.
To serve, divide sauce among eight serving plates, and top each with a piece of salmon. Garnish with pea shoots and remaining orange and lemon rounds.
Prepare an ice-water bath. Bring a pot of water to a boil. Blanch peas and watercress until bright green, about 45 seconds. Immediately transfer with a slotted spoon to the ice bath to stop the cooking.
Drain 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 puree through a fine sieve into a small saucepan. Place over low heat, and whisk in butter, 1 piece at a time; whisk until emulsified, then remove from heat. Season sauce with 1/2 teaspoon salt (or to taste). Serve warm.
(Per Serving)
Calories: 432
Saturated Fat: 4.9g
Unsaturated Fat: 13.4g
Cholesterol: 109mg
Carbohydrates: 16.2g
Protein: 36.8g
Sodium: 686mg
Fiber: 3.6g
(Per Serving)
Calories: 37
Saturated Fat: 1.2g
Unsaturated Fat: .6g
Cholesterol: 5mg
Carbohydrates: 3.5g
Protein: 1.4g
Sodium: 123mg
Fiber: 1.2g