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Chef Ralph Pagano

Salmon with Spring Peas

 
Salmon with Spring Peas
Posted March 25th, 2014 @ 9:56am
  • 2 each Salmon Filet 8 oz
  • 2 oz EVO
  • 1 tablespoon butter
  • 1 bunch fresh thyme
  • 1 cup shelled fresh peas
  • 1 teaspoon chopped fresh shallot
  • 1 cup sliced crimini mushrooms
  • 2 tablespoon whole butter
  • 4 ozs white wine Chervil

Method

  1. in a skillet, heat the first olive oil and season the fish with salt and black pepper
  2. put the fish in the pan, skin side down and cook over medium heat for 4 minutes
  3. flip the fish and cook for 3 minutes
  4. add the butter and the thyme and remove from heat and baste the fish for 4 minutes

in a separate pan

  1. in a skillet, melt half the butter and add the shallot and cook till translucent
  2. add the mushrooms and swirl around
  3. add the peas and the white wine let cook for 4-5 minutes
  4. season with salt pepper and chervil

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