Spiced Salmon with Wasabi Snap Pea Puree
Salmon fillet dusted with five-spice powder and pan seared. Served on wasabi and sweet pea puree with pickled onions on top. Bold flavors coupled with elegant colors and heart conscious ingredients.
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Spiced Salmon with Wasabi Snap Pea Puree
Salmon fillet dusted with five-spice powder and pan seared. Served on wasabi and sweet pea puree with pickled onions on top. Bold flavors coupled with elegant colors and heart conscious ingredients.
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| Servings |
| 6 |
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Ingredients
Spiced Salmon
- 6ea salmon fish fillet4oz
- 1Tbsp five spice powder
- 1/2tsp kosher salt
- 1 1/2tsp olive oil
Wasabi Sugar Snap Pea Puree
- 1qt water
- 1lb sugar snap peasfresh, trimmed
- 1 1/2Tbsp wasabi seasoning powder
- 3oz low sodium chicken broth
- 3Tbsp heavy cream
- 1/8tsp kosher salt
- 1/8tsp black pepper
Pickled Red Onions
- 1/2cup red oniontrimmed, sliced
- 1/4cup red wine vinegar
- 1 1/2tsp granulated sugar
- 1/4tsp whole mustard seed spice
- 1/8tsp kosher salt
- 1/8tsp black pepper
Instructions
Spiced Salmon
- Season salmon fillets with Five Spice powder and salt.
- In a sauté pan over medium-high heat, heat 1 1/2 tsp oil, add 6 salmon fillets. Sauté 2-3 minutes. Turn over. Cook until golden brown and internal temperature reaches 145 F, 2-3 minutes.
Wasabi Sugar Snap Pea Puree
- In stockpot over medium-high heat, bring water to a boil. Add peas to water. Simmer 2-3 minutes.
- In food processor, process peas and Chicken Broth until smooth, 3 to 5 minutes. Strain through a fine strainer to remove skins.
- Add pea mixture, heavy cream wasabi powder, salt and pepper to a sauce pan. Bring to a simmer, cook 2-3 minutes.
Pickled Red Onions
- Combine all ingredients. Mix well. Cover. Refrigerate overnight. Drain before serving.
Plate Assembly
- On serving plate, spread 2 oz of Pea Puree. Place 1 piece of salmon on top of puree. Top salmon with 1 oz of Pickled Onions. *See Recipe Notes below for serving suggestions.
Recipe Notes
*Serve with a Sesame Ponzu Dipping Sauce. Make it a complete meal served with sautéed sugar snap peas and cooked basmati rice.
Recipe courtesy of Chef Jorge Busso.
