2 cups frozen peas
1 pound red small potatoes, washed and cut into 1/2 inch pieces
1/2 cup fresh lemon juice
3/4 cup olive oil
2 large shallots, finely chopped
6 salmon fillets, skinless
freshly ground black pepper
about 18 fresh mint leaves, torn into pieces
about 3 cups mixed green salad (red leaf, butter lettuce, spinach, romaine)
1 Bring to a boil 6 cups of water. Have ready a bowl of ice water. Add peas and 1 tablespoon of salt to the water and cook the peas for about 3 minutes, or until they are tender. Drain the peas and transfer them to the ice bath.
2 Bring another 6 cups of water to a boil. Add the potatoes and another tablespoon of salt and cook until just tender, 5 to 10 minutes. Drain the potatoes and let them cool off in a single layer in a cookie sheet so they will not overcook.
3 Whisk together the lemon juice and olive oil.
4 Combine the shallots and potatoes in a large bowl and toss with just enough of the lemon juice and olive oil to coat them well.
5 Rub the salmon all over with olive oil and season freely with the salt and pepper. Heat a large skillet with a shadow of olive oil over high heat. Add the fillets once hot and seat them without moving them for 4 minutes. Turn the fillets over and continue cooking until the salmon feels firm to the touch but still deep pink in the center. Another 3 to 4 minutes.
6 Just before serving, toss the peas and mint with the potatoes, adding a little more dressing to coat the peas well. Season with salt and pepper. Add the green salad and toss, adding a little bit more dressing if need be,
7 Spoon some salad into each plate and place the salmon on top of each salad. Drizzle with any remaining dressing. Serve with a wedge of salmon if you wish.
Creator: Giangi Townsend / Foodista
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