Seared Salmon, Satueed Pea Shoots and Ginger-Soy Vinaigrette

Seared Salmon; Sautéed Pea Shoots and Ginger-Soy Vinaigrette

Serves 4

About

Directions

Stir all of the ingredients for the vinaigrette together; season to taste with salt and pepper and set aside.

Using a large fillet knife, cut the salmon into 8 slices about 1-inch thick each.

For the pea shoots, heat the canola oil in a large pan high heat. Add the pea shoots and peas and cook just until they are wilted. Add the garlic and ginger and the vinaigrette and toss; season to taste, remove from the heat and set off to the side.

Preheat a griddle or plancha on high until very hot. Season the salmon on both sides with salt and pepper and brush with canola oil. Place the salmon on the griddle or plancha and sear the fish until golden brown and crusted, about 1 ½ minutes on each side, until a metal skewer can be easily inserted into the fish and, when left in for 5 seconds, feels just warm when touched to the lip.

To serve, divide the pea shoots and peas between four plates; place 2 salmon slices on top of the pea shoots, slightly off-centered from each other and spoon the vinaigrette around the pea shoots.

Print Recipe
Share

Ingredients

The Ginger-Soy Vinaigrette

1 tablespoon grated ginger
½ teaspoon minced garlic
3 tablespoons lime juice
2 tablespoons soy sauce
¼ cup olive oil
- fine sea salt and freshly
   ground pepper

The Salmon

1 (2 pound) fillet of salmon,
   skin and pin bones removed
2 tablespoons canola oil
- fine sea salt and freshly
   ground white pepper

The Pea Shoots

1 tablespoon canola oil
8 cups baby pea shoots, (if not
   available, use adult pea shoot
   tops)
¼ cup cooked peas
1 teaspoon minced garlic
2 teaspoon minced ginger
1 tablespoon ginger-soy
   vinaigrette
- fine sea salt and freshly
    ground pepper