Salmon Fillets
Wild king salmon, bursting with flavor and omega-3 essential fatty acids. Photo by Funwithfood | IST.





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January 2011

Product Reviews / Main Nibbles / Fish, Seafood & Caviar

Snap Peas Recipe

Seared Wild King Salmon with Sugar Snap Peas, Avocado and Tangerine-Fennel Beurre Blanc



This recipe recommends wild salmon. Much of what is available today in supermarkets is farmed salmon. What’s the difference? Wild salmon is better, but it’s more expensive, which is why most of what is sold in the U.S. is farmed salmon. Lean more about this issue.

This recipe is courtesy, which can deliver fresh, organic sugar snap peas, avocados, shallots and other organic fruits and vegetables to your door.


  • 2 pounds fresh Alaska salmon fillets
  • 2 tablespoons grapeseed oil
  • Salt and pepper
  • 8 ounces fresh sugar snap peas
  • 2 tablespoons butter, salted
  • 2 avocados
  • 2 cups pea tendrils

For Tangerine Fennel Beurre Blanc

  • 2 tablespoons shallots,chopped
  • 1/2 teaspoon fennel seeds, rubbed
    between your palms
  • 2 tablespoons butter
  • 2 tangerines: zest and juice
  • 1 tablespoon fennel fronds, chopped
    (add the fennel to the salad or
    sautéed as a side)
  Sugar Snap Peas
Sugar snap peas. Photo by Louis Hiemstra | IST.
  • 1 cup white wine
  • Salt and pepper
  • 1/2 cup cool butter to finish, cut into

Preparation: Fish

  1. Make the beurre blanc sauce first and keep it warm. It will not re-heat without breaking. Also do not boil it once the final butter is being added.
  2. Use fresh fish fillets, scaled, with the skin left on. Pull out the pin bones using a pair of needle nose pliers. Cut into 6-ounce portions and keep them chilled until ready to use.
  3. Pat fillets dry with a paper towel. Sprinkle with salt and pepper. Heat grape seed oil in a heavy skillet and place filets in a pan, skin side down. Sear until the skin is crisp.
Sugar snap peas. Photo by Louis Heimstra | IST.





Turn over briefly to finish cooking, leave a little rare, just in the center, or more rare, to taste. Remove to warm plates. Fish will continue to cook slightly on the plate.

While the fish is cooking, gently sauté the peas in the butter and slice the avocado.

Arrange on warm plates with the pea tendrils and the fish, skin side up. Drape with the sauce.

Preparation: Tangerine Fennel Beurre Blanc

  1. Sauté the shallots and fennel seeds in the first 2 tablespoons of butter.
  2. Add the tangerine zest, juice, and fennel fronds.
  3. Deglaze with white wine. Reduce the wine by half.
  4. Remove from the heat and whisk in the cold butter flakes. Season to taste and serve immediately


Find more salmon recipes.

Bulbs of fennel with fronds on top. Photo courtesy Baldor Foods.


Recipe © Other material © Copyright 2005- Lifestyle Direct, Inc. All rights reserved.  Images are the copyright of their respective owners.

© Copyright 2005-2020 Lifestyle Direct, Inc. All rights reserved. All images are copyrighted to their respective owners.