Salmon cooks up quickly, making it the perfect protein for a weeknight meal. Here, seared salmon, with its crisp exterior and flaky interior is perfectly set off by a creamy white bean and green pea purée.
Seared Salmon with Green Pea Purée
- Measuring Cups/Spoons Set
- 18 x 24-Inch Plastic Cutting Board
- 8" Chef's Knife
- Fine-Mesh Sieve
- Can Opener
- 3-Quart Saute Pan
- Stainless Steel Slotted Spoon
- Wooden Spoon
- 14-Cup Food Processor
- Fish Turner
- 2 Strips Thick-sliced bacon, sliced
- ¾ cup Halved and sliced leeks
- ½ cup Canned white beans, rinsed
- ½ cup Frozen green peas
- 2 Tbsp. Low-sodium chicken broth
- 1 Tbsp. White wine vinegar
- 1 tsp. Prepared horseradish
- Salt and black pepper to taste
- 2 Tbsp. Olive oil
- 2 Salmon fillets (6 oz. each), skinned and seasoned with salt and black pepper
- Cook bacon in a saucepan until crisp; transfer to a paper-towel-lined plate and reserve for Curly Endive Salad, right. Reserve drippings in pan.
- Sweat leeks in drippings over medium-low heat until translucent, 6 minutes. Stir in beans, peas, and broth until heated through.
- Purée bean mixture in a food processor with vinegar and horseradish; press through a fine-mesh sieve, then season with salt and pepper. Keep purée warm.
- Heat sauté pan over high; add oil. Once shimmering, add salmon and sear until golden brown on one side, then flip, reduce heat to medium, and cook until golden brown on the other side, about 7 minutes total. Serve salmon with purée.
1 servings per container
- Amount Per ServingCalories684
- % Daily Value *
- Total Fat
- Saturated Fat 11g 56%
- Cholesterol 106mg 36%
- Sodium 343mg 15%
- Total Carbohydrate
- Dietary Fiber 5g 20%
- Protein 41g 82%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.