Recipe courtesy of Michael Symon
Print
Total:
45 min
Prep:
30 min
Cook:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 2 tablespoons blended oil, plus 1/4 cup, plus more for drizzling
  • 6 ounces very thinly sliced pancetta, brunoise or finely chopped (about 1/2 cup)
  • 1 tablespoon sliced shallots
  • 1 tablespoon sliced garlic
  • Kosher salt and freshly cracked black pepper
  • 2 cups freshly shelled peas
  • 1/2 cup fresh orange juice
  • 2 tablespoons unsalted butter
  • 2 tablespoons freshly picked dill leaves
  • 2 tablespoons parsley leaves
  • 8 (4-ounce) wild salmon fillets, skinned
  • 1 cup pea shoots
  • 1/2 orange, zested
  • Fleur de sel

Directions

Put a medium-sized saute pan over medium-high heat. Once heated, add 2 tablespoons of the blended oil and add the pancetta and saute until rendered and slightly crisp. Add the shallots, garlic, pinch of salt and freshly cracked black pepper, to taste, the peas, and orange juice. Simmer until the peas are just cooked, about 2 minutes. Add the butter and swirl to combine and melt. Turn off the heat and toss in the dill and parsley. Taste and adjust seasoning, if needed. Put a large cast iron pan over high heat. Season both sides of the fish with salt. Add the remaining 1/4 cup blended oil to the hot pan and add the seasoned fish (presentation side down first). Allow to cook until golden brown on first side, about 2 to 3 minutes. Flip and turn the heat off. In a small bowl add the pea shoots and drizzle with extra-virgin olive oil. Put 2 salmon fillets onto each plate and top with the peas and pancetta. Drizzle the sauce around the salmon and garnish with the pea shoots and orange zest. Sprinkle with fleur de sel and serve.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Fish and Chips with Mushy Peas

Recipe courtesy of Young Sun Huh

Lamb Belly with Peas, Fava Beans and Cashew-Date Romesco

Recipe courtesy of The Woodsman Tavern

Warm Lobster with Fava Beans, Snap Peas and Tarragon Butter Sauce

Recipe courtesy of Emeril Lagasse

Roasted Wild Boar with Fried Potato Chipotle, Peas, Fava beans, Smoked Black Pepper and Whiskey Sauce

Recipe courtesy of John Greeley

Peas with Shallots and Pancetta

Recipe courtesy of Bobby Flay

Pasta, Pancetta and Peas

Recipe courtesy of Sunny Anderson

Crispy Sea Bass with Confit of Yukon Gold Potatoes, Pancetta and Fresh Sweet Peas

Recipe courtesy of Emeril Lagasse

Pancetta Biscuits

Recipe courtesy of Giada De Laurentiis

Mushroom Risotto with Peas

Recipe courtesy of Giada De Laurentiis

So Much Pretty Food Here