Pea shoots are often served with fish, but since they're rather strong, I like to mix them with whatever other greens I have in the garden. I use blood orange marmalade, but whatever other marmalade you have on hand would be nice. The sauce is a mix between beurre blanc and hollandaise, with more body than a beurre blanc and less acidity than a hollandaise. You may use any herbs you like to season the sauce and as a garnish, thyme or tarragon, but chervil is light and lovely. —SallyCan
Salmon and Greens
Salmon filet, each cut about 2 inches wide and weighing about 8 oz
loosley packed pea shoots
mixed tender, young spring greens~any mix of spinach, chard, arugula, turnip or radish greens
salt and pepper
grape seed or canola oil
White Wine and Lemon Cream Sauce
Chenin Blanc or other crisp white wine
1/3 c thick heavy cream or creme fraiche
In This Recipe
Prepare your pea shoots and greens~wash them well. Trim top of pea shoots to about 3 inches, and pull leaves off remaining stem. Remove any thick stems from other greens and tear larger leaves into pieces that are about 3 inches.
Mix 2 T marmalade with 2T lemon juice and set aside.
Preheat oven to 450
Start sauce: in a small saucepan combine lemon juice, wine, chervil and parsley. Bring to a simmer and reduce to about half. Remove herbs and then whisk in 3 T butter.
Brush salmon all over with wine, lemon and butter mixture, and season with salt and pepper
Finish sauce: temper egg yolk with a bit of the wine, lemon and butter mixture, and then whisk into remaining butter mixture in saucepan. Heat slowly, whisking, until mixture thickens and gets really thick and looks curdled. Turn off heat. Whisk in remaining butter and cream. Add salt to taste Keep warm, but don't reheat.
Heat oil in large frying pan that has a lid (you'll be using this same pan for your greens), and place salmon in pan skin side up. cook for 1 minute. Place salmon on baking pan, skin side down, and brush with marmalade mixture, then add a bit of salt and pepper to each. Bake in 450 oven for 15 or 20 minutes. Remove promptly from oven. Let rest for a minute while you cook the greens.
Place pea shoots and greens in pan you used for the salmon. The water left on the greens from washing should be enough for wilting them, but if you dried them really well, then add a bit of water to the pan. Turn the heat on high, cover, and cook for about 45 seconds. Toss briefly, and cook for another 15 seconds. If you prefer, you may cook them down more, but I prefer them less cooked.
To serve, pour some sauce on the plate, add greens, and top with salmon. Garnish with minced chervil and lemon zest.