Here is a dish that is as fetching to the eye as it is delectable to the palate. Buttery salmon, a vibrant sauce featuring earthy-sweet seasonal peas, and toasty fried shallots make it worthy of company. If preferred, you can also use skinless salmon.
3 Tbsp + 2 tsp (45 mL + 10 mL) grapeseed or camelina oil
1 cup (250 mL) thinly sliced shallots
2 cups (500 mL) shelled fresh peas or frozen peas
1 garlic clove, sliced
1 cup (250 mL) low-sodium chicken or vegetable broth
1/3 cup (80 mL) fresh mint
1/2 cup (125 mL) fresh parsley
Juice of 1/2 lemon
Salt and pepper, to taste
1 to 1 1/2 lbs (450 to 750 g) wild salmon fillets, skin on, cut into equal sizes
Heat 3 Tbsp (45 mL) oil in large skillet over medium heat. Add shallots, reduce heat to medium-low, and cook, stirring often, until browned, about 10 minutes. Remove shallots from pan and place on paper towel-lined plate or cutting board to cool. They will crisp further upon cooling.
In medium saucepan, bring peas, garlic, and broth to a boil. Reduce heat and simmer covered until peas are tender, 5 to 8 minutes for fresh peas, 3 to 4 minutes for frozen. Transfer mixture to blender container along with mint, parsley, lemon juice, salt, and pepper; blend until smooth. Cover to keep warm.
Preheat grill to medium-high. Brush skin side of salmon with remaining oil and season with salt and pepper. Place fillets skin side down on grill, close lid, and heat for 8 minutes, or until slightly pink in centre. Alternatively, preheat oven to 400 F (200 C). Place salmon on parchment paper-lined baking sheet and bake for 10 minutes, or until flesh is slightly pink in centre.
Spread pea purée on serving plates and top with salmon. Sprinkle shallots over top.