She Strengthens

Springtime Celebration: Copper River King Salmon with Peas and Bacon

As the seasons change, we crave dishes that showcase the freshest ingredients. This stunning recipe from Atlanta’s Ariais a masterclass in harmonizing flavors and textures. The star of the show is the Copper River king salmon, paired with sweet Vidalia spring onions, smoky applewood bacon, and tender green peas.

The Perfect Spring Ingredients

The combination of these seasonal ingredients is nothing short of magic. The sweetness of the Vidalia onions and the freshness of the green peas complement the rich flavor of the salmon, while the smokiness of the bacon adds a delightful depth. To take it to the next level, a light and lovely pea shoot salad adds a burst of freshness.

Elevating the Dish

If you’re feeling adventurous, try adding sautéed chanterelles or trumpet mushrooms to the dish for an earthy twist. And don’t forget to explore our other spring-inspired recipes, such as our Pea Custard Salad and Steamed Artichokes with Green Garlic Aioli.

A Guide to Cooking the Perfect Salmon

To achieve a beautifully cooked salmon fillet, follow these simple steps:

• Heat a heavy-bottom sauté pan over medium-high heat and add a teaspoon of oil and butter.
• Add the salmon fillets, flesh side down, and cook until they develop a golden brown crust.
• Flip the fillets over and cook for an additional 2 minutes, or until they reach your desired level of doneness.

Assembling the Dish

To bring everything together, spoon a layer of warm pea purée onto a plate, followed by a ladle of creamed peas and a salmon fillet. Finish with a garnish of pea shoots tossed with olive oil, lemon juice, and a pinch of salt.

Yield and Prep Time

This recipe yields 4 servings and can be prepared in under 40 minutes. With its ease of preparation and impressive presentation, it’s the perfect dish for special occasions or everyday celebrations.

Ingredients and Instructions

For the complete list of ingredients and step-by-step instructions, see below:

Salmon:

• 2 strips applewood smoked bacon, julienned
• 2 teaspoons unsalted butter, divided
• 2 Vidalia spring onions, white part only, sliced
• 1 cup heavy cream
• Kosher salt
• Freshly ground black pepper
• 4 5- to 6-ounce skin on Copper River king salmon fillets
• 3 teaspoons extra virgin olive oil, divided
• 1/2 cup spring peas, blanched
• 1 cup snow pea shoots
• 1 teaspoon lemon juice
• 1 batch pea purée

Pea Purée:

• 1/4 cup spring peas, blanched
• 3 tablespoons chicken or vegetable stock
• 2 teaspoons unsalted butter
• Kosher salt

Instructions:

1. Combine peas, stock, and butter in a blender and blend on high. Season to taste with salt.
2. Heat a heavy-bottom sauté pan over medium heat and cook the bacon until starting to brown.
3. Reserve the pan and cook the onions in butter until tender.
4. Add cream and cook until thickened, then season with salt and pepper.
5. Cook the salmon fillets in the reserved pan until golden brown.
6. To serve, spoon pea purée onto a plate, followed by creamed peas, a salmon fillet, and a garnish of pea shoots.