Salmon with Peas, Pea Tendrils, and Dill-Cucumber SauceMark Thomas
The salmon is equally good served hot or cold. What to drink: Chardonnay or white Burgundy, such as Saint-Véran.
Recipe information
Yield
Makes 6 servings
Ingredients
2 tablespoons olive oil, divided
1 2 1/2-pound center-cut wild salmon fillet, skin and pinbones removed
1/2 cup fresh orange juice
1/4 cup fresh lemon juice
1 teaspoon coarse kosher salt
Preparation
Step 1
Brush small rimmed baking sheet with 1 tablespoon oil. Place salmon on prepared baking sheet. Mix orange juice and lemon juice in small bowl; pour over salmon. Drizzle remaining 1 tablespoon oil over salmon; sprinkle with coarse kosher salt and pepper. Let stand 15 minutes.
Step 2
Preheat broiler. Broil salmon, without turning fish over, until just opaque in center, watching closely and turning baking sheet once for even broiling, about 12 minutes. Using 2 wide spatulas, transfer salmon to platter. Surround with Peas and Pea Tendrils with Lemon Dressing. Serve with Dill-Cucumber Sauce.
