Citrus-Roasted Salmon with Spring Pea Sauce Recipe

Name: Citrus-Roasted Salmon with Spring Pea Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 side of salmon (about 3 pounds), trimmed of fat and excess skin, small pin bones removed with tweezers; Freshly grated zest of 1 orange, plus 2 oranges, cut into 1/4-inch-thick rounds; Freshly grated zest of 1 lemon, plus 2 lemons, cut into 1/4-inch-thick rounds; Freshly grated zest of 1 lime; 2 teaspoons coarse salt; 2 teaspoons sugar; 1 1/2 teaspoons freshly ground white pepper; 1 teaspoon coriander seeds, crushed; 2 tablespoons extra-virgin olive oil; Spring Pea Sauce (recipe follows); Pea shoots or watercress, for garnish; Coarse salt; 1 1/3 cups shelled fresh peas; 1 cup loosely packed watercress (1 ounce); 4 teaspoons cold unsalted butter; (makes 3/4 cup)

Servings: persons

1 side of salmon (about 3 pounds), trimmed of fat and excess skin, small pin bones removed with tweezers
Freshly grated zest of 1 orange, plus 2 oranges, cut into 1/4-inch-thick rounds
Freshly grated zest of 1 lemon, plus 2 lemons, cut into 1/4-inch-thick rounds
Freshly grated zest of 1 lime
2 teaspoons coarse salt
2 teaspoons sugar
1 1/2 teaspoons freshly ground white pepper
1 teaspoon coriander seeds, crushed
2 tablespoons extra-virgin olive oil
Spring Pea Sauce (recipe follows)
Pea shoots or watercress, for garnish
Coarse salt
1 1/3 cups shelled fresh peas
1 cup loosely packed watercress (1 ounce)
4 teaspoons cold unsalted butter
(makes 3/4 cup)

1
Place the salmon, skin side down, in a nonreactive baking dish (glass or ceramic) large enough for it to lie flat.
2
Stir together the zests, salt, sugar, pepper, and coriander in a small bowl.
3
Rub the spice blend all over the salmon.
4
Wrap the salmon in plastic wrap.
5
Refrigerate 2 hours.
6
Preheat the oven to 400F.
7
Wipe the spice blend from the salmon with paper towels.
8
Let the fish stand at room temperature 20 minutes.
9
Arrange half of the orange and lemon slices in a single layer in a large roasting pan; place the salmon, skin side down, on top.
10
Rub oil all over salmon.
11
Roast until cooked through, about 17 minutes.
12
Cut the salmon crosswise into 8 pieces.
13
Divide the pea sauce among serving plates.
14
Place a piece of salmon on each plate, and garnish with pea shoots and the remaining orange and lemon slices.
15
Prepare an ice-water bath; set aside.
16
Bring a medium pot of water to a boil; add salt.
17
Blanch the peas and watercress until bright green, about 45 seconds.
18
Immediately transfer with a slotted spoon to the ice-water bath to stop the cooking.
19
Drain the peas and watercress, then puree in a blender until smooth, adding 4 to 5 tablespoons water to thin (mixture should be just thick enough to coat the back of a spoon).
20
Pass the puree through a fine sieve into a small saucepan.
21
Place over low heat, and whisk in the butter, 1 teaspoon at a time; whisk until emulsified.
22
Season the sauce with salt.

229

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 side of salmon (about 3 pounds), trimmed of fat and excess skin, small pin bones removed with tweezers, Freshly grated zest of 1 orange, plus 2 oranges, cut into 1/4-inch-thick rounds, Freshly grated zest of 1 lemon, plus 2 lemons, cut into 1/4-inch-thick rounds, Freshly grated zest of 1 lime, and more.

Yes, Citrus-Roasted Salmon with Spring Pea 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.

Citrus-Roasted Salmon with Spring Pea Sauce

How did you like this recipe?

Frequently Asked Questions