Irish Salmon with Minted Pea Purée
Created by Sascha Wolhandler, Sascha's 527 Café and Sascha's Catering
2 tablespoons lemon juice
2 tablespoons orange juice
2 garlic cloves, smashed and diced
2 tablespoons chopped scallions
2 tablespoons grated lemon peel
3 tablespoons olive oil
4 (about 2 1/2 pounds total) center-cut salmon fillets with skin
4 tablespoons basil olive oil for garnish
Colcannon pancake (optional; see below)
For minted pea purée:
2 tablespoons olive oil
1 small onion, diced
1 clove garlic, diced
1/4 cup white wine
1/3 pint heavy cream
1 pound fresh or frozen peas
1/2 cup chopped fresh mint
Whisk together first six ingredients. Brush marinade over salmon fillets. Marinate 1/2 hour. Heat grill. Remove salmon from the marinade. Add salt and pepper to taste, and grill 5 minutes on each side. Meanwhile, prepare purée. Heat olive oil in pan. Add onion and gently cook to soften. Add garlic and stir till warmed. Add wine and let sauce reduce. Add cream and reduce to consistency of coating a spoon. Add peas and heat through. Put mixture in a blender with chopped mint and purée. To serve, place salmon on colcannon pancake if using, drizzle salmon with the basil oil, and place a dollop of purée on top of each fillet, drizzling more on each plate.
Colcannon Pancake:
2 pounds Yukon Gold potatoes, peeled and chopped
3 tablespoons olive oil
1 onion, finely chopped
1/2 head cabbage, thinly sliced and diced
1/4 pound butter
1/4 cup warm milk
Salt and pepper to taste
Place potatoes in 1 gallon boiling, salted water. Boil until tender for mashing. Set aside. Heat olive oil. Sauté onion and cabbage until wilted and soft, covering pan if needed to soften. Mash potatoes with butter and warm milk. Add the onion and cabbage mixture. Adjust seasonings to taste. To shape, mold the potato mixture into 1- to 2-inch rounds. If using with the Irish salmon recipe, place a fillet atop each pancake.
