Seared Salmon, Sauteed Pea Shoots and Ginger-Soy Vinaigrette
www.aveceric.comServes 4
Ingredients
Ginger-Soy Vinaigrette:
¼ cup olive oil
3 tablespoons fresh lime juice
2 tablespoons soy sauce
1 tablespoon grated peeled fresh ginger
½ teaspoon minced garlic
Fine sea salt and freshly ground black pepper
Pea Shoots:
1 tablespoon canola oil
8 cups baby pea shoots (if unavailable, use adult pea shoot tops)
¼ cup shelled and blanched English peas
2 teaspoons minced peeled fresh ginger
1 teaspoon minced garlic
Fine sea salt and freshly ground black pepper
Salmon:
1 (2-pound) salmon fillet, skin and bones removed, fillet cut into 8 slices (each about 1-inch thick)
Fine sea salt and freshly ground white pepper
2 tablespoons canola oil
1. Stir all of the ingredients for the vinaigrette together in a bowl; season to taste with salt and pepper and set aside.
2. Heat the canola oil in a large sauté pan over high heat. Add the pea shoots and peas and cook just until the pea shoots are wilted, about 3 minutes. Add the ginger, garlic and 2 tablespoons of the vinaigrette and toss to combine. Season to taste with salt and pepper, remove the pan from the heat and set aside.
3. Preheat a griddle or plancha on high heat until very hot. Season the salmon slices on both sides with salt and pepper and brush them with canola oil. Sear the salmon on the griddle or plancha until golden brown and crusted, about 1½ minutes on each side. A metal skewer can be easily inserted into the salmon when it is done, and when the skewer is left in the salmon for 5 seconds it feels just warm when touched to the lip.
4. Divide the pea shoots and peas among 4 plates. Place 2 salmon slices on top of the pea shoots on each plate, slightly off-centered from each other. Spoon the vinaigrette around the pea shoots and serve immediately.
