Salmon on Peas

Salmon on Peas, please

This is a fairly simple plate that I adjusted from Jamie Oliver, which I will further adjust as I type. I made a few decisions I didn’t like much and so I’ll remedy those here. The salmon was bought fresh, but it costs quite a penny, so I’ll have to try making this dish with frozen fillets once to see how that turns out. Speaking of frozen things, peas are a great and simple, and inexpensive, frozen vegetable that turns out delicious when cooked. Lastly, fresh rosemary is key here – dried rosemary doesn’t work as there are no excreted oils when you mash it up.

  • a fresh rosemary sprig, picked
  • 5 or so ancovy fillets, rough chop
  • juice of 1/2 a lemon
  • extra virgin olive oil
  • salt and pepper
  • 2 salmon fillets
  • 1 cup of peas
  • 1 tbsp of butter
  • 4 slices of prosciutto, rough chop

Before making the sauce, preheat the oven at 400F. Pound the rosemary to a paste! Then add the anchovy fillets and pound that to a paste! Add the lemon juice and a few splashes of the olive oil; bring them to a saucy consistency, salt and pepper to taste and set aside.

Smother the salmon with olive oil, and salt and pepper. Get an oven-proof pan HOT on the stove. Place the salmon on the pan, skin side down and let it sear until it turns brown and cripsy; flip and throw the whole thing into the oven. Turn off stove. I won’t list any exact times here, but leave it to descriptions since we are all using different stoves and ovens, and are using different thicknesses of fish. You’ll know when the salmon is done when it begins to flake and that translucent fish colour turns opaque. Maybe 10 minutes.

While the salmon is in the oven, follow the instructions to cook the peas and DO NOT over cook them, you want them to keep turgid so they pop in your mouth. Drain the peas and toss them with butter and the prosciutto. Plate them and once the salmon is done place it on top; drizzle the sauce over top and you are done!

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