Salmon in Herb Butter Sauce

with English Pea and Fennel Salad

The richness of the king salmon pairs great with the fresh peas and bitter radicchio, with just a hint of lemon zest to brighten the dish. Most of the time the tops of fennel get put in the compost, but they are a great way to add bursts of flavor without being too overpowering.

Serves 4

4 salmon filets, skin on (6- to 8-ounce portions)

Salt and pepper, to taste

2 tablespoons olive oil

4 tablespoons olive oil for cooking

2 tablespoons unsalted butter

Lightly season filets with salt and pepper. Drizzle with olive oil.

In a large sauté pan over medium-high heat, add cooking oil. Once hot, add the salmon filets skin side down. Cook for 2 minutes and then place a lid, offset, and reduce heat to medium-low.

Cook the fish for 4 minutes more, or until skin is crispy, then add butter and baste (spoon melted butter over the fish) for 30 seconds. Remove fish from pan and let rest for 2 minutes.

For the English pea salad:

2 tablespoons olive oil

⅛ cup shallots, cut into rings

2 garlic cloves, sliced

½ cup radicchio, cut into ½-inch squares

2 cups English peas

¼ cup chicken broth

1 tablespoon unsalted butter

Kosher salt and black pepper, to taste

1 cup fennel tops

2 cups pea shoots

1 teaspoon lemon zest

In a sauté pan over medium heat add the olive oil, shallots and garlic. Lightly caramelize (cook, stirring, until shallots are translucent and garlic is golden) then add radicchio. Cook for about 30 seconds then add the peas, chicken broth and butter. Season with salt and pepper. Cook until the peas are tender and have a nice glaze on them.

Remove from heat and add the fennel tops, pea shoots and lemon zest. Toss together lightly.

Herb Butter Sauce

½ cup vegetable broth

⅛ cup heavy cream

½ cup butter

Salt and pepper, to taste

1½ tablespoons Herby Mustard Blend (recipe below)

Add broth and cream to a small pan. Bring to a boil then turn off heat.

Add the Herby Mustard Blend. Slowly whisk in the butter until it is all incorporated. Adjust seasoning with salt and pepper.

To Serve: On the center of a serving platter or individual plates, lay down 1 cup of pea salad per salmon filet. Top salad with salmon, then liberally spoon herb butter sauce over the top of the fish. If desired, add a couple more pea shoots to the top of the salmon and serve immediately.

Herby Mustard Blend from SpoonSpices.com

½ teaspoon crushed yellow mustard seeds

½ teaspoon chopped chives

½ teaspoon chopped tarragon

½ teaspoon chopped basil

½ teaspoon chopped dill

½ teaspoon chopped parsley

½ teaspoon lemon zest

¼ teaspoon chopped garlic

¼ teaspoon black pepper

¼ teaspoon kosher salt

Mix all ingredients together.