Barely Cooked Salmon with Pea-Wasabi Puree & Yuzu B

Name: Barely Cooked Salmon with Pea-Wasabi Puree & Yuzu Butter Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups fresh or thawed frozen peas; 1 tablespoon plus 1 teaspoon wasabi paste; Fine sea salt; Freshly ground white peppe; 2 sticks cold unsalted butter, cut into tablespoons; 1 teaspoon finely grated yuzu zest or lime zest; Pinch of piment dEspelette; Eight 3-ounce skinless wild Alaskan salmon fillets; 4 ounces salmon roe (1/3 cup); 2 ounces smoked salmon, diced (1/4 cup); 2 tablespoons finely diced celery; 2 teaspoons finely chopped chervil

Servings: persons

1 1/2 cups fresh or thawed frozen peas
1 tablespoon plus 1 teaspoon wasabi paste
Fine sea salt
Freshly ground white peppe
2 sticks cold unsalted butter, cut into tablespoons
1 teaspoon finely grated yuzu zest or lime zest
Pinch of piment dEspelette
Eight 3-ounce skinless wild Alaskan salmon fillets
4 ounces salmon roe (1/3 cup)
2 ounces smoked salmon, diced (1/4 cup)
2 tablespoons finely diced celery
2 teaspoons finely chopped chervil

1
In a medium saucepan of boiling water, cook the peas until just tender, 5 to 7 minutes.
2
Drain and transfer to a blender.
3
Add the wasabi paste and 6 tablespoons of water and puree until smooth.
4
Season with salt and white pepper.
5
Strain the puree through a fine sieve into a small bowl, cover and keep warm.
6
Discard the solids.
7
In the same saucepan, bring 1/2 cup of water to a boil.
8
Whisk in the butter, 1 tablespoon at a time, until fully incorporated.
9
Whisk in the yuzu zest, yuzu juice and piment dEspelette.
10
Season the sauce with salt and white pepper and keep warm.
11
Line a baking sheet with paper towels.
12
In a large skillet, bring 1 cup of lightly salted water to a boil.
13
Season the salmon fillets with salt and white pepper.
14
Place the salmon in the skillet and reduce the heat to low.
15
Cover and cook at a gentle simmer just until the fish is warm to the touch, about 3 minutes.
16
Drain the fish on the prepared baking sheet.
17
Spoon the pea-wasabi puree onto plates and top with the salmon fillets.
18
Drizzle the yuzu butter sauce over the salmon and garnish with the salmon roe, smoked salmon, celery and chervil.
19
Serve immediately.

568

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 cups fresh or thawed frozen peas, 1 tablespoon plus 1 teaspoon wasabi paste, Fine sea salt, Freshly ground white peppe, and more.

Yes, Barely Cooked Salmon with Pea-Wasabi Puree & Yuzu Butter Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Barely Cooked Salmon with Pea-Wasabi Puree & Yuzu Butter Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions