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Entree
American
4 servings
20 minutes
50 minutes
2 cups cream
1 tablespoon saffron
1/2 cup onions, chopped and sautéed
3 cloves organic garlic, sautéed
4 pieces salmon fillets (approximately 7 ounces each)
2 cups Sugar Snap Peas
1 cup English peas
2 cups pea tendrils (fresh)
Salt and fresh ground black pepper
Pour cream into a saucepan, adding saffron, the sautéed onion and garlic. Simmer until the cream is reduced to one cup, about 1/2 an hour.
De-string the sugar snap peas and blanch them along with the English peas in boiling salted water until they are bright green. Then plunge into ice water, drain and reserve.
After the cream has reduced, blend the cream sauce in a blender until smooth. Keep warm.
Sear the salmon in a non-stick sauté pan with olive oil or non-stick spray flesh side down until golden brown and crispy.
Finish the salmon off in a 350 degree oven for 5-10 minutes, depending on your preference.
While the salmon is being heated, heat the peas in a pan with some butter or boiling water.
To plate, pool the saffron cream sauce over the bottom of a plate. In the center of the plate, divide the combined peas and snap peas evenly, leaving a rim of sauce around the peas. Top the peas with the salmon filet, then top the salmon filet with even portions of the fresh pea tendrils. Serve immediately.
You may toss the pea tendrils in vinaigrette if desired or wilt slightly before serving. If you are watching calories, replace the cream with evaporated skim milk.
