Salmon with Peas, Pea Tendrils, and Dill-Cucumber Sauce
A fresh and elegant salmon dish featuring a center-cut wild salmon fillet broiled to perfection, served with seasonal peas and pea tendrils, and accompanied by a refreshing dill-cucumber sauce. The salmon is marinated in a citrus mixture of orange and lemon juices.
Ingredients
- •2 tablespoons olive oil, divided
- •1 piece 2 1/2-pound center-cut wild salmon fillet, skin and pinbones removed
- •½ cup fresh orange juice
- •¼ cup fresh lemon juice
- •1 teaspoon coarse kosher salt
- •1 serving Peas and Pea Tendrils with Lemon Dressing
- •1 serving Dill-Cucumber Sauce
Cooking Instructions
- 1.
Brush small rimmed baking sheet with 1 tablespoon oil. Place salmon on prepared baking sheet. Mix orange juice and lemon juice in small bowl; pour over salmon. Drizzle remaining 1 tablespoon oil over salmon; sprinkle with coarse kosher salt and pepper. Let stand 15 minutes.
15 min
- 2.
Preheat broiler. Broil salmon, without turning fish over, until just opaque in center, watching closely and turning baking sheet once for even broiling, about 12 minutes. Using 2 wide spatulas, transfer salmon to platter. Surround with Peas and Pea Tendrils with Lemon Dressing. Serve with Dill-Cucumber Sauce.
12 min
