Crispy Salmon with Pea Purée & Roasted Potatoes

Name: Crispy Salmon with Pea Purée & Roasted Potatoes
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Ingredients: 1 lb baby yellow flesh potatoes, halved (460 g); 1 tbsp kosher salt (15 g), for the cooking water; ½ tsp baking soda; 2 tbsp olive oil (30 ml); ½ tsp kosher salt; ¼ tsp black pepper; ¼ cup extra virgin olive oil (60 ml); 1 tsp finely grated lemon zest; 1 tbsp fresh lemon juice (15 ml); Pinch kosher salt; 2 cups frozen peas (300 g); 2 tbsp unsalted butter (30 g); ¼ cup heavy cream (60 ml); ½ tsp kosher salt; ¼ tsp black pepper; 1 tbsp fresh lemon juice (15 ml); 1 tbsp finely chopped fresh mint (or basil); 1 tbsp finely chopped fresh parsley; 4 skin-on salmon fillets, 6 to 7 oz each (170 to 200 g each); 1 tsp kosher salt; ½ tsp black pepper; 1 tbsp neutral oil, like avocado oil (15 ml); 1 tbsp unsalted butter (15 g); 1 garlic clove, lightly crushed; 1 tbsp finely chopped fresh dill; Fresh dill fronds, for finishing; NanoBond 12.5” Skillet; ProBond Forged 4qt Saucepan; CopperBond 1.5qt Saucepan; OvenBond Half Sheet Pan

Crispy Salmon with Pea Purée & Roasted Potatoes

Courtesy of Zimmysnook

Rated 5.0 stars by 2 users

Servings

Prep Time

20 minutes

Cook Time

40 minutes

There is something so satisfying about the crunch of perfectly crispy wild Coho salmon skin paired with a creamy, bright pea purée. We are leaning into fresh, bright flavours here that make a standard weeknight feel like a special occasion without the fuss.

Grab your favorite stainless steel or titanium-bonded skillet and let’s get those potatoes roasting! This dish is all about textures: the snap of the potato, the creaminess of the peas, and that melt-in-your-mouth Coho salmon finished with a zesty lemon drizzle. You are going to love how the mint and parsley in the purée wake up the whole plate.

Ingredients

Potatoes

1 lb baby yellow flesh potatoes, halved (460 g)
1 tbsp kosher salt (15 g), for the cooking water
½ tsp baking soda
2 tbsp olive oil (30 ml)
½ tsp kosher salt
¼ tsp black pepper

Lemon Oil

¼ cup extra virgin olive oil (60 ml)
1 tsp finely grated lemon zest
1 tbsp fresh lemon juice (15 ml)
Pinch kosher salt

Pea Purée

2 cups frozen peas (300 g)
2 tbsp unsalted butter (30 g)
¼ cup heavy cream (60 ml)
½ tsp kosher salt
¼ tsp black pepper
1 tbsp fresh lemon juice (15 ml)
1 tbsp finely chopped fresh mint (or basil)
1 tbsp finely chopped fresh parsley

Salmon

4 skin-on salmon fillets, 6 to 7 oz each (170 to 200 g each)
1 tsp kosher salt
½ tsp black pepper
1 tbsp neutral oil, like avocado oil (15 ml)
1 tbsp unsalted butter (15 g)
1 garlic clove, lightly crushed
1 tbsp finely chopped fresh dill
Fresh dill fronds, for finishing

Directions

Start the Potatoes

Preheat your oven to 425°F. Place a large sheet pan inside the oven while it preheats.
Add the potatoes to a 4 qt saucepan and cover with cold water by about 1 inch. Add 1 tbsp salt and the baking soda. Tip: Don't skip the baking soda in the potato water! It breaks down the starch on the surface, which is the secret to that extreme "crunch."
Bring to a boil, then reduce to a medium-high simmer. Cook until a knife meets slight resistance, about 8 to 12 minutes.
Drain well and return the potatoes to the hot pot. Let them steam dry for 5 minutes. Shake the pot vigorously to rough up the edges; this creates the extra crispy bits!

Make the Lemon Oil

While the potatoes steam, whisk together the olive oil, lemon zest, lemon juice, and a pinch of salt in a small bowl. Set this aside to let the flavors marry.

Roast the Potatoes

Toss the potatoes with olive oil, salt, and black pepper. Carefully pull the hot pan from the oven and arrange the potatoes cut side down. Roast for 25 to 30 minutes until golden. Flip only if they need extra color on the top.

Prep the Salmon

Pat the salmon very dry with paper towels, especially the skin side. Season with the kosher salt and pepper. Let the fillets sit at room temperature for 15 to 20 minutes before cooking.

Make the Pea Purée

Bring salted water to a boil in the small saucepan. Add the peas and cook for 2 minutes. Before draining, reserve 2 to 4 tbsp of the pea cooking water.
Drain the peas and return the saucepan to low heat. Add the butter, cream, peas, salt, and pepper. Warm gently for about 1 minute, just until heated through.
Blend until smooth with an immersion blender. Add the lemon juice, mint, and parsley, then blend very briefly or stir well. Loosen with a little reserved pea water, if needed, until spoonable. Keep warm over very low heat.

Cook the Salmon

When the potatoes are nearly done, preheat a large 12.5” skillet over medium-high heat to about 400°F. Add the neutral oil.
Place the salmon in the skillet skin-side down and press gently for 15 to 20 seconds to ensure even contact. Cook for 4 to 6 minutes, depending on thickness, until the skin is crisp and the salmon releases naturally. Tip: If your salmon skin is sticking, it isn't ready to flip. Wait for it to naturally release from the pan to ensure it stays intact.
Reduce the heat to 325 to 350°F. Add the butter and crushed garlic and baste for about 1 minute. Add the chopped dill during the final 30 seconds.
Flip and cook the flesh side for 15 to 30 seconds for thicker fillets only, or leave unflipped if the fillets are thinner and nearly at temperature. Aim for an internal temperature of 120°F to 125°F. Rest for 2 minutes.

Plate

Spoon a generous amount of pea purée onto each plate and use the back of the spoon to create a "swoosh." Place the salmon on top. Cluster the potatoes to the side. Drizzle the lemon oil around the plate and garnish with fresh dill.