This is a really great dish. Laura pulled it from Williams-Sonoma‘s Complete Seasons Cookbook and I have to say, it’s got some tasty flavors to it. Much of what I’m referring to comes from the final three ingredients in the ingredient list; sherry, soy sauce and rice vinegar. Those, combined with the seasoned salmon and the different types of oils makes the meal a home run.
While not something you can “whip up” with minimum effort, I don’t think is a very tough dish to pull off. Really, it’s just a few steps. Blanch the peas, cook the salmon and them warm up the peas, scallions and liquids. Put it all together and you’re finished.
The best part of this recipe is that there’s nothing off-putting about it. It’s got a mild flavor profile and nothing is far from smooth. Because of this, I can endorse it for a date night or a special occasion. Whoever you make it for will be thanking you. After I made this last night and tasted the tender salmon, I just closed my eyes and smiled. I love salmon and when it’s this perfect, there’s nothing better.
1 Pound Snow Peas or Sugar Snap Peas
2 Teaspoons Ground Black Pepper
4 Salmon Fillets, 6 Ounces Each
2 Teaspoons Corn Oil
1 Teaspoon Asian Sesame Oil
6 Scallions, Thinly Sliced
2 Teaspoons Peeled and Grated Fresh Ginger
1/3 Cup Dry Sherry
3 Tablespoons Soy Sauce
3 Tablespoons Rice Vinegar
If there’s one piece of advice I’d like to give you before beginning, it’s to be sure not to cook the peas too long. Get them bright green by blanching and then when you warm them up again, only warm them for a minute or so. If you go too long, they’ll lost their color and texture and the dish won’t look nearly as good.
Blanch the Peas
Fill a large pot about half way with water and 2 teaspoons of salt. Bring the water to a boil over high heat. When it’s boiling, add in the peas.
Only cook the peas for one minute in the water. They should turn bright green. When they do, pour them, with the water into a colander to drain.
Set the peas aside for later use.
Prep the Scallions & Make the Sauce
Cut the scallions nice and thin. Then, add them to a bowl for later use.
Then, in a medium sized bowl, combine the sherry, soy sauce and vinegar. Mix well.
Season & Cook the Salmon
Sprinkle a few pinches of salt over the pieces of salmon and spread the pepper over each piece as well. Then, warm a large skillet over medium heat and add both oils to it. Once the pan is to temperature, place the pieces of salmon in it.
Cook the salmon for approximately 4 minutes on each side, or until it’s opaque throughout. When the pieces are finished, remove each from the pan and place each one at the centers of plates.
Cook the Peas & Scallions
Increase the heat of the same pan to medium-high. Then, add the peas, scallions and ginger to it. Toss and cook these ingredients for 1 minute. Then, add in the sauce and bring the liquid to a boil. Let the liquid cook down for about 1 minute.
Next, turn off the heat and divide the peas and scallions between the plates. Also be sure to pour the sauce on the peas on the plates as well. Serve.
The Final Salmon & Snow Peas
Just looking at the photo below is making me hungry. The salmon is so tender I can’t stand it. The sauce adds so much flavor and the peas really are a nice idea. Great dish. I highly recommend it. Thanks for reading!