Salmon with Lemon Cream and Pea Shoots

By gabsimonelouise
May 4, 2013
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Author Notes:

These three items just seemed to go together, and it is fun to experiment with more unusual early-season produce!


Serves: 2

  • 8 ounces salmon
  • 1/2 cup cream
  • 1 tablespoon lemon juice
  • zest of 1/2 a lemon
  • 2 handfuls pea shoots
  1. Preheat the oven to 400° F. Bake the salmon for about 10 minutes, until done.
  2. Meanwhile, combine the cream, lemon juice, and lemon zest in a small saucepan. Heat until the cream starts to boil and thicken slightly, stirring frequently. Immediately remove from heat.
  3. Once the salmon is done, let it cool for about 10 minutes. You don't want the cream and salmon to be too hot, or their flavors won't stand out! Cut the salmon portion in half, top each half with lemon cream, and sprinkle a handful of pea shoots on top.

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