Poached Wild Salmon with Seared Potatoes & Sweet Pea Puree

Made in a flash from frozen peas, this colorful sauce is light and flavorful. Drizzle it atop gently poached salmon and thinly sliced Yukon Gold potatoes.

Ingredients

• 3 cups water
• 1 stalk organic leek, whole
• 1 small organic carrot
• 2 bay leaves
• 1- 3 oz. fillet of wild salmon, skinned
• 1 medium organic Yukon Gold potato, washed and cut into 4 ⅛-inch slices with skin on
• 1 cup frozen organic peas, defrosted and steamed for 3 minutes
• 1 Tablespoon organic butter
• kosher salt and pepper to taste

Directions

1. In a 3-quart saucepot, add 3 cups water, leek, carrot and bay leaves. Bring to a slow simmer. Gently slide salmon into water and poach for 10 minutes. Remove and set aside. Reserve 2 tablespoons of the liquid.
2. In a heavy cast iron skillet or stainless steel skillet, heat oil over medium heat. Add potatoes in one layer. Sauté potatoes, flipping once, until they are deeply browned on both sides. Season each side with salt and pepper. Arrange cooked potatoes on warmed serving plate, place poached salmon on top.
3. In a blender, add peas, butter and 2 tablespoons poaching liquid. Puree until smooth. Add a pinch of salt and pepper; pulse.
4. Pour 2 tablespoons of the pea puree atop the salmon and potatoes. In a small serving bowl, pour remaining pea puree. Serve.

Nutrition Facts

Serving Size: 3 oz, Calories 555, Calories from Fat 255, Total Fat 28.3g, Saturated Fat 10.1g, Cholesterol 66mg, Sodium 191mg, Total Carbohydrate 55.7g, Dietary Fiber 9.9g, Sugars 10.4g, Protein 21.6g, Vitamin A 150%, Vitamin C 128%, Calcium 14%, Iron 26%