Salmon With Peas, Pea Tendrils, And Dill-Cucumber Sauce

By á-174942

Ingredients

• 2 tablespoons olive oil divided
• 2 1/2 pounds center-cut wild salmon fillet skin and pinbones
• removed
• 1/2 cup fresh orange juice
• 1/4 cup fresh lemon juice
• 1 teaspoon coarse kosher salt
• Peas And Pea Tendrils With Lemon Dressing (see recipe)
• Dill-Cucumber Sauce (see recipe)

Details

Servings 6

Preparation

Step 1

Brush small rimmed baking sheet with 1 tablespoon oil. Place salmon on prepared baking sheet. Mix orange juice and lemon juice in small bowl; pour over salmon. Drizzle remaining 1 tablespoon oil over salmon; sprinkle with coarse kosher salt and pepper. Let stand 15 minutes.

Preheat broiler. Broil salmon, without turning fish over, until just opaque in center, watching closely and turning baking sheet once for even broiling, about 12 minutes. Using 2 wide spatulas, transfer salmon to platter. Surround with Peas and Pea Tendrils with Lemon Dressing. Serve with Dill-Cucumber Sauce.

This recipe yields 6 servings.

What to drink: Chardonnay or white Burgundy, such as Saint-Véran.