Bon Appetit/April 2005

Salmon with Peas, Pea Tendrils, and Dill-Cucumber Sauce
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 tablespoons olive oil, divided 1 2-1/2 pound center-cut wild salmon fillet, skin and pinbones removed 1/2 cup fresh orange juice
1/4 cup fresh lemon juice 1 teaspoon coarse kosher salt PEAS AND PEA TENDRILS WITH LEMON DRESING: 1/4 cup olive oil
2 tablespoons fresh lemon juice 1 teaspoon sugar 2 cups shelled fresh peas or one 10-ounce package frozen petite peas, unthawed
8 ounces pea tendrils, cut into 4-inch lengths DILL-CUCUMBER SAUCE: 1-1/3 cups (packed) coarsely chopped fresh dill 1 cup 1/2-inch cubes unpeeled English hothouse cucumber
1-1/2 tablespoons minced shallot 1/4 teaspoon cayenne pepper 3/4 cup mayonnaise
3/4 cup sour cream



1 Brush small rimmed baking sheet with 1 tablespoon oil. Place salmon on prepared baking sheet. Mix orange juice and lemon juice in small bowl; pour over salmon. Drizzle remaining 1 tablespoon oil over salmon; sprinkle with coarse kosher salt and pepper. Let stand 15 minutes.
2 Preheat broiler. Broil salmon, without turning fish over, until just opaque in center, watching closely and turning baking sheet once for even broiling, about 12 minutes. Using 2 wide spatulas, transfer salmon to platter. Surround with peas and pea tendrils with lemon dressing. Serve with Dill-Cucumber Sauce.
3 PEAS AND PEA TENDRILS WITH LEMON DRESSING: Whisk oil, lemon juice, and sugar in small bowl to blend; set dressing aside.
4 Bring large pot of salted water to boil. Add fresh or frozen peas and cook 3 minutes. Add pea tendrils; cook 1 minute. Drain well. Return vegetables to pot; add oil-lemon dressing and toss to coat. Season with salt and pepper.
5 DILL-CUCUMBER SAUCE: Blend dill, cucumber, shallot, and cayenne in processor until cucumber is finely chopped; transfer to medium bowl. Whisk in mayonnaise and sour cream. Season to taste with salt and pepper.

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