Seared Salmon on Herbed Mashed Peas
You may need to thin the pureed pea mixture; add one tablespoon of water
at
a time until you achieve the desired consistency. Serve with sauteed
sliced
fennel.
1 teaspoon butter
1 cup thinly sliced leek
1/4 cup water
1 (10-ounce) package frozen green peas, thawed
1 tablespoon chopped fresh basil
2 tablespoons fresh lemon juice
2 teaspoons chopped fresh tarragon
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
4 (6-ounce) salmon fillets
Cooking spray
Lemon wedges (optional)
Heat butter in a medium nonstick skillet over medium heat. Add leek; cook
5 minutes or until tender, stirring occasionally. Add water and peas; cook
5 minutes or until peas are tender. Place pea mixture in a food
processor. Add basil, juice, and tarragon; process until smooth, adding
more water if necessary. Stir in 1/4 teaspoon salt and 1/4 teaspoon
pepper; keep warm. Sprinkle salmon with remaining 1/4 teaspoon salt and
remaining 1/4 teaspoon pepper. Heat a nonstick skillet over medium-high
heat. Coat pan with cooking spray. Add salmon, skin side down, and cook
for 6 minutes or until golden. Turn, and cook for 8 minutes or until fish
flakes easily with a fork or until desired degree of doneness. Serve
salmon over warm mashed peas. Garnish with lemon wedges, if desired.
Yield: 4 servings (serving size: 1 salmon fillet and about 1/2 cup mashed
peas)
Nutrition Per Serving Calories 393(46% From Fat); Fat 19.9g (Sat 4.4g,Mono
7g,Poly 6.9g); Protein 38g; Cholesterol 103mg; Calcium 54mg; Sodium 482mg;
Fiber 3.5g; Iron 2.2mg; Carbohydrate 13.8g
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