I posed a question today on Facebook about dinner tonight, whether to saute the kale in the fridge or snap peas from the garden to go along with some pan roasted salmon. The snap peas won in a landslide, of the 4 people who responded anyway. I of course succumbed to the peer pressure and cooked up the peas along with the salmon, recipe follows.
Pan Roasted Salmon with snap peas and carrots
Ingredients
4 oz Salmon fillet
1 Tbsp Olive Oil
1 Tbsp butter
1 sprig thyme
1 medium carrot peeled and diced.
1 handful of snap peas from the garden (what you don't have a garden?) trimmed and rinsed
Directions Heat a saute pan over medium heat for at least 5 minutes, add the oil
Season both sides of the fish with plenty of salt and pepper and put skin down in the pan, cook for 3-4 minutes until the fish releases from the pan easily.
Flip and cook on the other side for an additional 2-3 minutes.
Flip again, add the butter and put the thyme on the fish.
Baste the fish and herbs with the butter/oil for 2-3 additional minutes.
Blanch the carrots for 3 minutes and drain.
Add carrots and peas to the pan, cook for 2-3 additional minutes.
Serve with your favorite Pinot Noir and a hunk of bread.
Pan Roasted Salmon with snap peas and carrots
Ingredients4 oz Salmon fillet
1 Tbsp Olive Oil
1 Tbsp butter
1 sprig thyme
1 medium carrot peeled and diced.
1 handful of snap peas from the garden (what you don't have a garden?) trimmed and rinsed
Directions Heat a saute pan over medium heat for at least 5 minutes, add the oil
Season both sides of the fish with plenty of salt and pepper and put skin down in the pan, cook for 3-4 minutes until the fish releases from the pan easily.
Flip and cook on the other side for an additional 2-3 minutes.
Flip again, add the butter and put the thyme on the fish.
Baste the fish and herbs with the butter/oil for 2-3 additional minutes.
Blanch the carrots for 3 minutes and drain.
Add carrots and peas to the pan, cook for 2-3 additional minutes.
Serve with your favorite Pinot Noir and a hunk of bread.
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