Restaurants›Barndiva›King Salmon, Fresh Peas, Crème Fraîche, Soubise, Shaved Fennel & Pea Shoot Salad Recipe

King Salmon, Fresh Peas, Crème Fraîche, Soubise, Shaved Fennel & Pea Shoot Salad Recipe

Inspired by Barndiva
Time1h
Serves2

Make King Salmon, Fresh Peas, Crème Fraîche, Soubise, Shaved Fennel & Pea Shoot Salad Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Soubise Sauce

King Salmon

Fresh Pea & Fennel Salad with Pea Shoots

Finish & Plating

Method

Soubise Sauce

1

In a saucepan, melt butter over medium heat. Add the onions and cook until translucent and very soft, about 10-12 minutes.

2

Sprinkle in flour and cook 1-2 minutes, whisking to form a pale roux.

3

Slowly whisk in milk, continue to simmer until the mixture thickens to a creamy viscosity, about 6-8 minutes.

4

Stir in crème fraîche off the heat until smooth. Season with salt and white pepper. Keep warm on low heat.

King Salmon

5

Pat salmon fillets dry. Rub with olive oil, lemon zest, salt, and pepper. Let rest 10 minutes.

6

Sear

Heat a skillet over medium-high heat. Place salmon fillets in the pan, skin-side down if skin-on. Sear 3-4 minutes until golden; flip and cook 2-4 minutes more until just opaque.

7

Finish with lemon juice and chopped dill off heat.

Fresh Pea & Fennel Salad with Pea Shoots

8

If using fresh peas in pods, blanch for 30 seconds in salted boiling water, then shock in ice water; drain.

9

Toss shaved fennel with peas and pea shoots. Dress with lemon juice and olive oil; season with salt and pepper.

Finish & Plating

10

Spread a small pool of soubise on each plate as a base.

11

Place a salmon fillet on top of the sauce. Add a dollop of crème fraîche beside or on the plate.

12

Arrange the pea and fennel salad on the side. Garnish with dill fronds or fennel greens if desired.