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Seared Salmon with Snap Pea Puree'

Course Dinner, Lunch
Cuisine American, Asian
Keyword fish, light, salmon
Prep Time 30 minutes
Cook Time 30 minutes
Servings 4
Author Giselle Raymond, Culinary Curator


  • 4 portions Salmon fillets
  • 4 boiled eggs (optional)
  • 1/2 lb sugar snap peas
  • 1 tbsp sesame oil
  • 4 tsp honey
  • 1 tbsp olive oil
  • 1 clove garlic
  • ½ cup chicken broth
  • Salt and Pepper to taste


  1. Prep the salmon by rinsing and drying of the fish.

    Salt and pepper the fish on both sides. Then coat each fillet with 1 tsp of the honey, and a drizzle of sesame oil.

    Set aside.

    Prepare the Peas

    Take off any strings from the peas. Heat a medium skillet on medium high heat with olive oil. Add peas. Smash garlic clove and add to peas. Cook for only 2- 3 minutes. Add to a blender with chicken broth. (don't forget the garlic clove) Blend until very smooth. If the puree' is too thick add a little water at a time until the puree pours easily. Set aside.

    Use the same pan, heat to a medium heat and add the sesame oil. When the oil is shimmering in the pan, add fillets flat side down. Cook for 5 minutes on each side. A nice caramelized crust should form on both sides.

    Pour a shallow amount of puree onto dish. Place salmon on top.

    If using eggs, cut into quarters and add to plate.

    Garnish as desired.