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)

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