Seared salmon with peas, potatoes, and mint.
After a beautiful long weekend indulging in great food, coming home to a light dinner was just what the doctor prescribed.
While we are still feeling the warmth of summer, tonight’s dinner was the inspiration as a result.
Light, easy to prepare, and super yummy. Perfect for lunch at work too. Enjoy the salmon cold while adding the vinaigrette at the last minute.
Date night? Look no further. This is the perfect recipe for you.
It takes a whole 25 minutes to have the perfect dinner on the table. The fresh mint leaves torn into pieces give it a sharp new summer feel it.
Mixed with the lemon vinaigrette, you can close your eyes and imagine yourself sitting on a café terrace looking into the deep blue water of the Mediterranean sea…
Seared Salmon with Peas, Potatoes and Mint
- 2 cups peas 2 cups frozen peas
- 2 tbsps sea salt 2 tablespoons sea salt
- 1 lbs red potatoes 1 pound washed and cut into 1/2 inch red potatoes
- ½ cup lemon juice 1/2 cup fresh lemon juice
- ¾ cup olive oil 3/4 cup olive oil
- 2 shallots 2 large finley chopped shallots
- 6 salmon fillets 6 skinless salmon fillets
- 18 mint 18 torn into pieces mint
- 3 cups mixed baby greens 3 cups mixed baby greens
- Bring to a boil 6 cups of water. Have ready a bowl of ice water. Add peas and 1 tablespoon of salt to the water and cook the peas for about 3 minutes or until they are tender. Drain the peas and transfer them to the ice bath.
- Bring another 6 cups pf water to a boil. Add the potatoes and another tablespoon of salt and cook until just tender, 5 to 10 minutes. Drain the potatoes and let them cool off in a single layer in a cookie sheet so they will not overcook.
- Whisk together the lemon juice and olive oil
- Combine the shallots and potatoes in a large bowl and toss with just enough of the lemon juice and olive oil to coat them well.
- Rub the salmon all over with olive oil and season freely with salt and pepper. Heat a large skillet with a shadow of olive oil , over high heat. Add the fillet once hot and sear them without moving them for 4 minutes. Turn the fillets over and continue cooking until the salmon feels firm to the touch but still deep pink in the center. Another 3 to 4 minutes.
- Just before serving, toss the peas and mint with the potatoes, adding a little more dressing to coat the peas well. Season with salt and pepper. Add the green salad and toss, adding a little bit more dressing if need be.
- Spoon some salad into each plate and place the salmon on top of each salad. Drizzle with any remaining dressing. Serve with ta wedge of lemon if you wish.
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
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