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Crispy Salmon with Pancetta and Pea Puree
- Kidney Beans,
- Red onions
- Garlic Spread
- Almond milk
1.Blanch Peas – Bring pot of water to boil, add a good helping of salt to water.
1.Once boiling add peas for 2-4 minutes.
2.Drain the peas and put them into an ice bath. Set aside for later.
1.NOTE – I save a pot I just use the same pot for the ice bath.
2.Salmon – In a NON – Stick pan or cast-iron skillet.
1.Heat the pan up, add oil, let oil get hot.
2.Salt and pepper both sides, and with a paper towel take off any extra water
3.Once oil is hot but not smoking, place the Salmon skin side down on the pan. Next, with a spatula press down on the salmon ever so slightly, do not move salmon around on the pan,
4.Cook for 4-6 minutes. You will notice the salmon turning color from bright pink to a whitish pink, from the bottom up. Once the color change has inched up the side about 75%, flip the salmon over to the other side.
5.Only leave on this side, no more then 3-5 minutes.
6.When finished, cut the lemon in half and add juice right on top of the salmon.
3.Crisp up the Pancetta – In a small frying pan add the Pancetta to the cold pan and turn on medium high, after 4-6 minutes, pancetta should be golden brown. Take out pancetta and place on paper towel to drain..
4.In the same pan add a dash of olive oil and turn heat to medium. Add shallots sauté for about 1-2 minutes, add all the peas and sauté for another 30-60 seconds and finally add clam juice and reduce heat to simmer for about 2 minutes.
5.Take about ¼ of the peas and combine with pancetta.
6.Take the remaining pea mixture and put in blender or food processer to puree
1.OR in a large bowl mash with the back of a spoon.
7.Plating – Put pea puree in center of plate. Place whole peas/shallot/pancetta on top of pea puree. Finally place salmon on top.