Page 17 - Gears and Ears September 2014

Gears and Ears

Journal of the Rotary Club of Lake Buena Vista
Page 17

This Month’s Recipe

Salmon with Mashed Peas and Tarragon Butter

• TOTAL TIME: 45 MIN

• SERVINGS: 4
1. 1 pound frozen peas (about 3 cups)

2. 7 tbsps cold unsalted butter, 6 tbsps cubed

3. 1/2 cup heavy cream

4. Kosher salt

5. Freshly ground pepper

6. 1 cup dry white wine

7. 2 teaspoons lemon juice
8. 2 tablespoons slivered tarragon

9. Four 6-ounce salmon fillets, with skin

10. 2 tablespoons extra-virgin olive oil

1. In a large saucepan of boiling water, cook the peas until tender, 3 to 4 minutes; drain. In the
same saucepan, melt 1 tablespoon of the butter in the cream. Add the peas and mash with a potato
masher until chunky. Season with salt and pepper and keep warm.

2. In a small saucepan, simmer the wine with the lemon juice over moderate heat until reduced to
1 tablespoon, 8 to 10 minutes. Reduce the heat to low and whisk in the remaining 6 tablespoons of
butter, one cube at a time, until the sauce is thickened. Whisk in the tarragon and season with salt and
pepper. Transfer the sauce to a small bowl and keep warm.

3. Heat a grill pan. Rub the salmon with the olive oil; season with salt and pepper. Grill skin side
down over moderate heat, turning once, until browned and just cooked through, 10 to 12 minutes.
Spoon the mashed peas onto plates and top with the salmon, skin side up. Spoon the tarragon-butter
sauce over the salmon and serve.

SUGGESTED PAIRING: Try a wild berry-scented Pinot Noir.

Contributed by Gerardo Valenzuela