Crunchy Wild Alaskan Salmon Salad
Need a dairy free and pescatarian main course? Crunchy Wild Alaskan Salmon Salad could be an awesome
Wild Salmon with English Peas and Mustard Beurre Blanc
Ingredients
- 1 cup shelled green peas (from 1 pound in pods), or 1 cup frozen peas, thawed
- Coarse salt and freshly ground pepper
- 1 side wild sockeye salmon (1 ¼ pounds)
- 1 tablespoon extra-virgin olive oil
- 1 shallot, minced
- ¾ cup dry white wine, such as Sauvignon Blanc
- ¼ cup champagne vinegar
- 1 tablespoon whole-grain mustard
- 1 stick cold unsalted butter, cut into tablespoons
- 2 tablespoons finely sliced chives, for serving
- Flowering pea shoots, for serving (optional)
Instructions
Wild Salmon with English Peas and Mustard Beurre Blanc serves 6 original recipe by Martha Stewart.
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