Best Spring Pea Sauce Recipes

CITRUS ROASTED SALMON WITH SPRING-PEA SAUCE

Citrus Roasted Salmon with Spring-Pea Sauce image

In this spring dinner recipe, salmon flavored with orange, lemon, and lime is complemented by watercress and pureed peas.

Provided by Martha Stewart

Number Of Ingredients 11

Ingredients

1 side of salmon (about 3 pounds), trimmed of fat and excess skin, and 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
Pea shoots or watercress, for garnish

Steps:

Place salmon, skin side down, in a nonreactive baking dish (glass or ceramic) large enough for it to lay flat.
Stir together zests, salt, sugar, pepper, and coriander in a small bowl. Rub spice blend all over salmon. Wrap salmon in plastic wrap. Refrigerate 2 hours.
Preheat oven to 400 degrees. Wipe spice blend from salmon with paper towels. Let fish stand at room temperature 20 minutes.
Arrange half of the orange and lemon slices in a single layer in a large roasting pan; place salmon, skin side down, on top. Rub oil all over salmon. Roast until cooked through, about 17 minutes.
Cut salmon crosswise into 8 pieces. Divide pea sauce among serving plates. Place a piece of salmon on each plate, and garnish with pea shoots and remaining orange and lemon slices.

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

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

SPRING-PEA SAUCE

Spring-Pea Sauce image

Use this recipe when making our Citrus Roasted Salmon with Spring-Pea Sauce.

Provided by Martha Stewart

Categories Gluten-Free Recipes

Yield Makes 3/4 cup

Number Of Ingredients 4

Ingredients

Coarse salt
1 1/3 cups shelled fresh peas
1 cup loosely packed watercress (1 ounce)
4 teaspoons cold unsalted butter

Steps:

Prepare an ice-water bath; set aside. Bring a medium pot of water to a boil; add salt. Blanch peas and watercress until bright green, about 45 seconds. Immediately transfer with a slotted spoon to ice-water 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 teaspoon at a time; whisk until emulsified. Season sauce with salt.