Seared Salmon and Blistered Snap Pea Salad with Green Goddess Dressing
“This easygoing yet elevated dish features seared salmon atop a verdant salad of snap peas, shaved fennel, and crisp radishes. Sautéing the snap peas until they turn bright green with golden spots adds a warm, tender contrast to the cool, crunchy salad. Everything is tossed in a Green Goddess dressing, rich with herbaceous, tangy, and creamy notes. The dish pairs particularly well with Domaine Drouhin’s elegant Origine 36. The wine’s cool minerality cuts through the richness of the salmon and dressing, while its bright acidity oomphs up the sweetness of the peas and the fennel. Don’t forget to drizzle some dressing on top of the fish and, of course, pass whatever is remaining at the table. You’ll want it on hand.”
Serves 4
INGREDIENTS
For the salmon:
4 (4 to 6 ounce) salmon fillets
Kosher salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
For the snap peas salad:
2 tablespoons olive oil
12 ounces snap peas, strings removed
Kosher salt and freshly ground black pepper
1 large fennel bulb, very thinly sliced – I like to use a mandolin
2 to 3 watermelon radishes or regular large radishes, very thinly sliced – I like to use a mandolin
For the green goddess dressing:
½ cup loosely packed tarragon leaves
½ cup loosely packed fresh flat-leaf parsley (both leaves and tender stems)
2 tablespoons chives
2 tablespoons roughly chopped dill
2 oil-packed anchovies
1 clove garlic, roughly chopped
¼ cup mayonnaise
½ cup sour cream or full-fat Greek yogurt
1 medium ripe Hass avocado, pitted and peeled
3 tablespoons fresh lemon juice, plus more to taste
Kosher salt and freshly ground black pepper
METHOD
Make the dressing:
In a blender or food processor, combine all dressing ingredients and blend until smooth and creamy. Stir in the lemon juice and season with salt and pepper. If you’d like the dressing a bit looser, splash it with a tablespoon or so of water. Taste and adjust seasonings, accordingly adding more lemon juice and salt to your preference.
Cook the salmon:
Pat the salmon very dry and season with salt and pepper.
Heat the olive oil in a skillet over medium-high heat, when it shimmers, add the salmon skin side down, press it into the pan to get as much skin contact as possible. Cook 3 to 4 minutes until the skin begins to crisp. Flip and cook for another 2 to 3 minutes, until the center is opaque. Transfer to a plate.
Make the snap pea salad:
In a 12-inch skillet, heat the oil over medium heat, when it shimmers, add the snap peas and sauté over medium heat for 3 to 4 minutes until tender and some of the snap peas turn a bit golden Season with salt and pepper. Transfer to a bowl with the fennel and the radishes and a few spoonfuls of the dressing and toss gently.
To serve, plate some of the salad among 4 plates and top each with a piece of the salmon. Drizzle with more of the dressing and pass whatever is remaining to drizzle over top.
2023 Pinot Noir Origine 36
Radiant | Warm | Dynamic
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