Salmon with Peas, Pea Tendrils, and Dill-Cucumber Sauce
 
 
the salmon is equally good served hot or cold. 
what to drink: 
chardonnay or white burgundy, such as saint-veran. 
 
2 Tbsp  olive oil, divided
1-2-1/2 lb.  center-cut wild salmon fillet,
  skin and pinbones removed
1/2 cup  fresh orange juice
1/4 cup  fresh lemon juice
1 tsp  coarse kosher salt
  peas and pea tendrils with lemon dressing
  dillcucumber sauce
 
brush small rimmed baking sheet with 1 tbsp oil. 
place salmon on prepared baking sheet. mix 
orange juice and lemon juice in small bowl; pour 
over salmon. drizzle remaining 1 tablespoon oil over 
salmon; sprinkle with coarse kosher salt and pepper. 
let stand 15 minutes. 
 
preheat broiler. broil salmon, without turning fish over, 
until just opaque in center, watching closely and 
turning baking sheet once for even broiling, about 
12 minutes. using 2 wide spatulas, transfer salmon 
to platter. surround with peas and pea tendrils 
with lemon dressing. serve with dill-cucumber sauce. 
 
makes 6 servings. 
bon appetit 
menus 
april 2005 
 
originally posted on another food group list serve 
by betty thomas. she did not include the recipe 
for dill-cucumber sauce. 
 
 
-- 
(ID: 2823) Mirror: rec.food.recipes: Sun, Apr 24, 2005


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