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Heat butter in a medium nonstick skillet over medium heat. Add leek; cook
5 minutes or until tender, stirring occasionally. Add water and peas; cook
5 minutes or until peas are tender. Place pea mixture in a food
processor. Add basil, juice, and tarragon; process until smooth, adding
more water if necessary. Stir in 1/4 teaspoon salt and 1/4 teaspoon
pepper; keep warm. Sprinkle salmon with remaining 1/4 teaspoon salt and
remaining 1/4 teaspoon pepper. Heat a nonstick skillet over medium-high
heat. Coat pan with cooking spray. Add salmon, skin side down, and cook
for 6 minutes or until golden. Turn, and cook for 8 minutes or until fish
flakes easily with a fork or until desired degree of doneness. Serve
salmon over warm mashed peas. Garnish with lemon wedges, if desired.
Yield: 4 servings (serving size: 1 salmon fillet and about 1/2 cup mashed
Nutrition Per Serving Calories 393(46% From Fat); Fat 19.9g (Sat 4.4g,Mono
7g,Poly 6.9g); Protein 38g; Cholesterol 103mg; Calcium 54mg; Sodium 482mg;
Fiber 3.5g; Iron 2.2mg; Carbohydrate 13.8g
You may need to thin the pureed pea mixture; add one tablespoon of water at a time until you achieve the desired consistency. I served it alongside vegetable pasta with hebal pesto
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promfh 8 years agoYou may need to thin the pureed pea mixture; add one tablespoon of water at a time until you achieve the desired consistency. I served it alongside vegetable pasta with hebal pesto [I posted this recipe.]