In Good Taste Recipe: Pan-seared Salmon with Pea Shoots and Lemon Vnaigrette

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Pan-Seared Salmon with Pea Shoots and Lemon Vinaigrette

Adapted by Brian Kerr

Serves 8

2 tbls chopped fresh parsley

1 tsp chopped fresh tarragon

1 tsp chopped fresh oregano

1 tsp chopped fresh thyme

1 small clove garlic, chopped

1 small shallot, very finely diced

1 anchovy, finely chopped

1 tbls capers, rinsed and finely chopped

5 tbls extra virgin olive oil

1 tsp lemon juice

Pinch of salt and pepper

4 cups pea shoots or baby greens

For the salmon

1 ½ tsp salt

8 salmon fillets, each about 5 oz and ½ inch thick

1 tsp freshly ground white pepper

Stir together all the ingredients. Correct the sauce with a few drops of lemon juice, if necessary, so that it is slightly tart.

To prepare the salmon, sprinkle the salt in a wide, heavy skillet and place over medium-high heat until nearly smoking. Add the salmon fillets (work in batches so you wont crowd the fish) and sear for 2 minutes on one side, turn over, season with freshly ground pepper, and sear for another minute to 2 minutes, until the fish is mostly(!) done. If working in batches, remove the fillet and set aside in a warm place, tented with foil.

When finished cooking the salmon, place a fillet on the side of the greens and serve at once.

You can omit the greens altogether, or only dress them in some fruity olive oil, and serve the whole dish (greens and salmon) over a bed of fried or mashed potatoes.

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