February – Pacific Quartet
Yield: 4 Servings
Ingredients:
Salmon:
3 tbsp each soy sauce and maple syrup
2 tbsp each brown sugar and lime juice
1 clove garlic, minced
4 (6 oz) thick, boneless salmon fillets
Pea Purée:
4 cups frozen baby peas
1/2 cup chicken broth
2 tsp minced fresh ginger
1/4 cup 35% whipping cream
1 tbsp butter
2 tsp lime juice
1 tsp finely grated lime zest
1/2 tsp each sea salt and freshly ground pepper (approx.)
Method:
Salmon: Bring soy sauce, maple syrup, brown sugar, lime juice and garlic to a boil in a small saucepan set over medium heat. Simmer for 4 minutes or until reduced to 1/4 cup; cool slightly.
Preheat broiler to high. Arrange salmon on an oiled, foil-lined rimmed baking sheet. Measure out 2 tbsp glaze; brush evenly over salmon. Place on centre rack; broil, basting often with remaining glaze, for 7 to 9 minutes or until salmon has just a hint of coral in the interior.
Pea Purée: Meanwhile, bring peas, broth and ginger to a boil in a medium saucepan; cover and cook for 3 to 5 minutes. Remove from heat. Use an immersion blender or food processor to purée until creamy but not completely smooth.
Stir in cream, butter, lime juice, lime zest, salt and pepper. Serve salmon on a bed of pea puree.
Tip: To prepare salmon on the barbecue, preheat grill to medium and grease well. Grill salmon, without turning and basting with marinade twice, for 7 to 9 minutes.
Pair with: LE2013 Pacific Quartet
