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Michelin-Inspired Salmon with Pea Velouté

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A quick and elegant dinner featuring perfectly seared salmon with a silky, fresh pea velouté sauce. This recipe balances crispy salmon skin with a bright, creamy pea sauce, perfect for impressing guests or a special weeknight meal.

Ingredients

Scale
  • 4 salmon fillets (about 6 oz / 170g each), skin-on
  • 2 tablespoons olive oil (30 ml)
  • Salt and pepper, to taste
  • 1 lemon, juiced
  • 2 cups frozen peas (300g)
  • 1 small shallot, finely chopped
  • 1 clove garlic, minced
  • 1 cup vegetable or chicken stock (240 ml)
  • 1/4 cup heavy cream (60 ml)
  • 1 tablespoon butter (14g)
  • About 8 fresh mint leaves
  • Optional garnishes: microgreens or pea shoots, toasted almonds

Instructions

  1. Prepare Ingredients (5 minutes): Finely chop the shallot and mince the garlic. Pat the salmon fillets dry with paper towels and season both sides generously with salt and pepper.
  2. Cook the Pea Velouté (10 minutes): Heat a tablespoon of olive oil or butter in a saucepan over medium heat. Add shallots and cook gently for 3-4 minutes until translucent. Add garlic and cook for 30 seconds until fragrant. Add frozen peas and stock, simmer for 5 minutes until peas are tender. Remove from heat, add fresh mint leaves, then puree with a blender or immersion blender until smooth. Return to low heat, stir in cream and butter, season with salt and pepper, and keep warm.
  3. Sear the Salmon (8-10 minutes): Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Place salmon fillets skin-side down without crowding the pan. Press gently with a spatula for 10 seconds to prevent curling. Cook undisturbed for 5-6 minutes until skin is golden and crisp. Flip and cook for 2-3 minutes until salmon is opaque but still moist. Remove from heat and squeeze lemon juice over fillets.
  4. Plate and Garnish (2 minutes): Spoon pea velouté onto plates, place salmon fillet skin-side up on top. Garnish with microgreens or pea shoots and toasted almonds if desired. Serve immediately.

Notes

Dry the salmon skin thoroughly before cooking to ensure crispiness. Do not move the salmon too soon to avoid sticking. Use fresh mint for the best flavor in the pea velouté. Season the pea mixture before and after blending for balanced flavor. Avoid boiling the velouté to keep its vibrant color. Reheat salmon gently to avoid drying out.

Nutrition

Keywords: salmon, pea velouté, seared salmon, easy dinner, elegant dinner, quick recipe, healthy fish recipe, Michelin-inspired

Find it online: https://novanosh.com/michelin-inspired-salmon-with-pea-velout-e-recipe-easy-and-perfect-for-dinner/