Salmon with fresh pea puree

4 5-ounce salmon fillet
1 pound fresh peas shelled, to make one cup
1-1/2 cup baby spinach leaves
2 tablespoons chives, minced
2 tablespoons fresh mint, minced
4 tablespoons olive oil
2 tablespoons chicken broth
1/2 tablespoons Champagne or balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

Fill a mixing bowl with water and ice cubes and set aside. Add the peas in a saucepan of boiling water. In about 4 minutes, add the spinach and boil just until it wilts. Drain and plunge peas and spinach into the ice water. This step preserves the vibrant green color. Place the drained peas and spinach in a food process or blender. Add the mint and chives and pulse a few times. Then add the olive oil, chicken broth, vinegar, salt, pepper and puree until smooth. Set aside.

Preheat the oven to 425 degrees. Heat a sauté pan with an ovenproof handle over medium-high heat until a drop of water evaporates in a second. Heat a little olive. Sear the salmon about 4 minutes on the first side. Cook the fillet about 2 more minutes after turning. Finish the salmon in the oven for 4-6 minutes. Serve the salmon topped with the delicious puree and garnished with some chopped chives or sprigs of fresh chervil.

Makes 4 servings.

Nutritional values per serving

Calories: 352
Fat: 30 gm
Saturated Fat: 23 gm
Cholesterol: 77 mg
Carbohydrate: 6 gm
Fiber: 2 gm
Protein: 30 gm
Sodium: 409 mg

Reprinted with permission from: Preston Maring, MD
Reviewed by: Sue Heikkinen, MS, RD, CDE
Last updated: July 24, 2006