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Saturday, January 24, 2015

Salmon with Mashed Peas and Tarragon Butter





Based on Food and Wine Magazine: http://www.foodandwine.com/recipes/salmon-with-mashed-peas-and-tarragon-butter 

You know that time of the morning before everyone else is awake and you have the ability to sit with your cup of coffee and prepare for the day, or the week, or...well, sit and write your blog? I don't get them often, as I am NOT a morning person, but when I do, they are very sweetly welcomed. 

A few months back, we had my parents over for dinner. I have thrown parties, but rarely do I get the chance to only host another couple for dinner. I can't spend the evening in the kitchen, like I do when I make dinner for my husband; I have to spend time with my guests. I had to make something simple, elegant, and easy to put together. This wasn't a BBQ, Thanksgiving or cocktail party...no cold salads, grazing tapas or items prepared days ahead of time. Also, as my father is a diabetic, and my mother thinks all carbs are the devil, it had to be low in sugar, carbs, salt...the list goes on and on. 

Matthew has a gift of finding great recipes. The Bacon Jam has become a staple in this household and a holiday requirement. This one is just as big of a success, and has definitely made me a bigger fan of salmon (not my favorite dish). I have made it several times and I find that it gets easier every time. It is also probably one of the quickest dishes I have ever made. Lovely with a glass of Pinot Noir or Sancerre, this dish is both elegant and flavorful. Whether trying to impress a date or serving a dinner party for 4, this main course is sure to please :-)

Salmon with Mashed Peas and Tarragon Butter

In a large saucepan of boiling water, cook:

1 pound frozen peas (about 3 cups)

until tender, 3 to 4 minutes; drain. In the same saucepan, melt:

1 tablespoon of cold unsalted butter

 in:

1/2 cup heavy cream

Add the peas and mash with a potato masher until chunky. Season with salt and pepper and keep warm. In a small saucepan, simmer:

1 cup dry white wine
2 teaspoons lemon juice

over moderate heat until reduced to 1 tablespoon, 8 to 10 minutes. Reduce the heat to low and whisk in:

6 tablespoons cold unsalted butter, cubed

one cube at a time, until the sauce is thickened. Whisk in:

2 tablespoons slivered tarragon

and season with salt and pepper. Transfer the sauce to a small bowl and keep warm. Heat a grill pan. Rub:

Four 6-ounce salmon fillets, with skin

with:

2 tablespoons extra-virgin olive oil
1 tablespoon of cold unsalted butter

season with salt and pepper. Grill skin side down over moderate heat, turning once, until browned and just cooked through, 10 to 12 minutes. Spoon the mashed peas onto plates and top with the salmon, skin side down. Spoon the tarragon-butter sauce over the salmon and serve.

Ingredients
1 pound frozen peas (about 3 cups)
8 tablespoons cold unsalted butter, cubed
1/2 cup heavy cream
Kosher salt
Freshly ground pepper
1 cup dry white wine
2 teaspoons lemon juice
2 tablespoons slivered tarragon
Four 6-ounce salmon fillets, with skin
2 tablespoons extra-virgin olive oil

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