Salmon With Pearl Onions Lettuce And Peas Recipes

SALMON PAILLARDS WITH LETTUCE AND PEA SALAD

Steps:

• Stir together 2 tablespoons oil and 1/2 teaspoon zest in a bowl and set aside.
• Combine lemon juice, garlic, 1/8 teaspoon salt, 1/8 teaspoon pepper, and remaining 1/4 teaspoon zest in a small bowl, then add remaining 2 tablespoons oil in a slow stream, whisking until combined. Whisk in cream and chives.
• Blanch sugar snaps in a 3- to 4-quart saucepan of boiling salted water , uncovered, until crisp-tender, about 2 minutes. Transfer sugar snaps with a slotted spoon to a bowl of ice and cold water to stop cooking. Keep cooking water at a boil. Once sugar snaps are cool, pat dry between paper towels. Cook baby peas in boiling water 5 minutes, then drain in a sieve and set sieve in ice water to stop cooking. Drain peas, then pat dry between paper towels.
• Cut sugar snaps diagonally into 1/4-inch-thick slices and transfer to a bowl, then toss with peas and lettuce.
• Preheat broiler.
• Arrange 1 fillet, skinned side down, between 2 sheets of plastic wrap and lightly sprinkle top of plastic with water (this helps pounder slide a little), then gently pound to an even 1/4-inch thickness with flat side of a meat pounder or with a rolling pin. Flatten remaining fillets in same manner and leave in plastic wrap.
• Lightly brush bottoms of 2 shallow baking pans with some lemon oil. Flip each paillard over and carefully peel off sheet of plastic wrap from skinned side, then invert fillets into baking pans (2 per pan). Carefully peel off remaining plastic wrap.
• Sprinkle fillets with remaining 1/8 teaspoon salt and 1/8 teaspoon pepper, then brush with remaining lemon oil. Working in 2 batches, broil fillets 4 inches from heat until just cooked through, about 1 1/2 minutes per batch. Keep first batch warm, covered with foil, while cooking second batch.
• Toss salad with just enough dressing to coat.
• Carefully transfer paillards with a metal spatula to 4 plates and spoon salad on top.

PETITS POIS à LA FRANçAISE - FRENCH STYLE PEAS

Steps:

• Gently heat the butter in a large saucepan and add the onions and lettuce. Cook over a medium heat for 5 minutes until the onions and lettuce soft but not coloured. If the pan gets too hot just add a little vegetable stock.
• Pour in the vegetable stock and add the caster sugar, bring to the boil and continue to cook on a fast boil for a further 3 minutes. Taste and season with a salt and black pepper.
• Add the fresh or frozen peas to the stock with the onions and lettuce. Cook over a low to medium heat for 10 minutes for the fresh peas or 5 minutes for the frozen peas - or until they are cooked through, but NOT mushy or too soft; they should still retain their vibrant green colour and have a "bite" to them.
• Just before the end of the cooking time - add the creme fraiche and gently mix; allow to heat through for about 1 to 2 minutes. Check the seasoning once more and adjust to taste.
• Serve immediately with the sprigs of fresh mint on top.

SALMON WITH PEARL ONIONS, LETTUCE, AND PEAS

Steps:

• Bring a small saucepan of water to a boil. Drop in the pearl onions, and boil for 3 minutes. Turn off the water, and remove the onions with a slotted spoon to a bowl of cold water. When they reach room temperature, cut the root ends and pop onions out of the skin.
• Melt the butter over medium heat in a Dutch oven or other heavy-bottomed pan. Stir in the onions and the lettuce, and sauté for 2 to 3 minutes. Stir in the peas, sugar, thyme, savory, parsley, salt and freshly ground pepper to taste, and 1/4 cup water. Cover, and simmer slowly for about 5 minutes.
• Gently nestle the salmon in among the peas, onions, and herbs. Cover and cook for 10 to 15 more minutes, or until the salmon is just barely cooked through. Pluck out the herb sprigs and serve.