Salmon:
Half head of garlic (about 5 gloves), peeled and finely minced
1/4 cup parsley
1/4 cup thyme
1/4 cup dry white wine
1 tablespoon capers
2 tablespoons Dijon or whole grain mustard
Olive oil
2 lemons, zested and juiced
2 lb. Salmon, preferably wild Atlantic salmon, skin on
Salt
Half head of garlic (about 5 gloves), peeled and finely minced
1/4 cup parsley
1/4 cup thyme
1/4 cup dry white wine
1 tablespoon capers
2 tablespoons Dijon or whole grain mustard
Olive oil
2 lemons, zested and juiced
2 lb. Salmon, preferably wild Atlantic salmon, skin on
Salt
Smash:
3 cups fresh peas
1/2 cup heavy cream
2 tablespoons unsalted butter
Salt
Preheat oven to 350 degrees F.
In a mini food processor or using the back of a fork combine garlic, herbs, wine, capers, and mustard. With the processor on drizzle olive oil in until a thick paste forms. Salt and pepper to taste.
On a parchment lined baking tray place whole fish skin side down. Salt and pepper. Slather the spread on the top of the fish and sprinkle juice and zest of one lemon on top.
Cook for about 25 minutes or until fish is falling apart, but not dry in the center. Top with remaining lemon zest and/or juice.
For smash bring a large pot of water to a boil and salt generously. Blanch peas for 2 -3 minutes until tender. Remove and while warm smash the peas until a potato masher with 1/2 cup heavy cream and 2 tablespoons butter. Salt as needed. Serve alongside salmon.
3 cups fresh peas
1/2 cup heavy cream
2 tablespoons unsalted butter
Salt
Preheat oven to 350 degrees F.
In a mini food processor or using the back of a fork combine garlic, herbs, wine, capers, and mustard. With the processor on drizzle olive oil in until a thick paste forms. Salt and pepper to taste.
On a parchment lined baking tray place whole fish skin side down. Salt and pepper. Slather the spread on the top of the fish and sprinkle juice and zest of one lemon on top.
Cook for about 25 minutes or until fish is falling apart, but not dry in the center. Top with remaining lemon zest and/or juice.
For smash bring a large pot of water to a boil and salt generously. Blanch peas for 2 -3 minutes until tender. Remove and while warm smash the peas until a potato masher with 1/2 cup heavy cream and 2 tablespoons butter. Salt as needed. Serve alongside salmon.
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