Pan-Seared Salmon with Pea Puree and Lemon Butter Sauce
Crispy-skinned salmon, silky mint-dill pea purée, and a glossy white wine lemon butter sauce make this an effortlessly elegant dinner.
Ingredients
For the Salmon:
- 2 skin-on salmon fillets
- 1 tbsp olive oil
- Salt and pepper
- 1 tbsp butter
- 1 clove garlic crushed
- 2 sprigs fresh thyme
For the Pea Purée:
- 2 cups frozen peas
- 2 tbsp unsalted butter
- 2 tbsp heavy cream
- 1 small garlic clove minced
- 1 tbsp fresh lemon juice
- 1 tbsp fresh mint leaves finely chopped
- 1 tbsp fresh dill finely chopped
- 1 tsp salt
- 1 tsp black pepper
For the Lemon Butter Sauce:
- 1/2 cup dry white wine
- 1 tbsp shallot finely minced
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 4 oz cold unsalted butter cubed
- 1 pinch salt
Instructions
- Bring a small pot of salted water to a boil. Add the 2 cups frozen peas and cook for 2–3 minutes, until bright green and tender. Drain and transfer the peas to a blender. Add the 2 tbsp unsalted butter, 2 tbsp heavy cream , 1 small garlic clove, 1 tbsp fresh lemon juice, 1 tbsp fresh mint leaves, and 1 tbsp fresh dill.1 tbsp butter, 2 cups frozen peas, 2 tbsp heavy cream , 1 small garlic clove, 1 tbsp fresh lemon juice, 1 tbsp fresh mint leaves, 1 tbsp fresh dill
- Blend until completely smooth and creamy. Season with 1 tsp salt and 1 tsp black pepper. Add an additional splash of cream if necessary to achieve a silky consistency. Taste and adjust the herbs or lemon juice as desired.1 tsp salt, 1 tsp black pepper
- Pat the 2 skin-on salmon fillets thoroughly dry with paper towels. Season both sides generously with Salt and pepper.Salt and pepper, 2 skin-on salmon fillets
- Heat the 1 tbsp olive oil in a large skillet over medium-high heat. Place the salmon skin-side down in the hot pan. Cook for 4–5 minutes without moving the fillets, until the skin is crisp and golden.1 tbsp olive oil
- Flip the salmon and add the 1 tbsp butter, 1 clove garlic, and 2 sprigs fresh thyme. Cook for another 2–4 minutes, spooning the melted butter over the salmon, until cooked to your preferred doneness. Remove from the heat and let rest for 2 minutes.1 clove garlic, 2 sprigs fresh thyme, 2 tbsp unsalted butter
- In a small saucepan, combine the 1/2 cup dry white wine, minced 1 tbsp shallot, and 1 tbsp lemon juice. Bring to a simmer over medium-high heat and reduce until only about 2 tablespoons of liquid remain. The reduction should be concentrated but not completely dry. Remove the saucepan from the heat.1/2 cup dry white wine, 1 tbsp shallot, 1 tbsp lemon juice
- Begin whisking in the 4 oz cold unsalted butter, one or two cubes at a time, allowing each addition to become incorporated before adding more. Keep the pan off the heat, or return it briefly to very low heat if necessary. The goal is to gently melt and emulsify the butter rather than fry it. Continue whisking until all the butter has been incorporated and the sauce is glossy, smooth, and lightly thickened. Stir in the 1 tsp lemon zest and season with 1 pinch salt.1 tsp lemon zest, 4 oz cold unsalted butter, 1 pinch salt
- Spoon the mint-dill pea purée onto each plate and spread it into a smooth bed. Place the salmon on top with the crispy skin facing upward. Drizzle the lemon butter sauce around the salmon.