Seared Salmon and Sautéed Pea Shoots with Ginger-Soy Vinaigrette

Seared salmon is one of the easiest preparations to have fish for a weekday dinner. Adding the freshest pea shoots with a light vinaigrette takes an everyday seared salmon to the next level. If getting pea shoots is an issue, using baby spinach or Swiss chard would work just fine. I bought some adult pea shoot tips at the Asian market. They are super tender and sweet. There is nothing quite like it. They can be quite pricey since one pound of pea shoots would wilt and shrink down to just a thin layer of greens in the pan. Don’t expect any leftovers from the seared salmon and sautéed pea shoots with ginger-soy vinaigrette dish. It’s appetizing and highly desirable, and the easiest way to put fish on the table.

Continuing the quick and easy theme, I prepared the ginger soy vinaigrette in a 20-oz Vitamix personal cup. Using the tall 64-oz container to make a small cup of vinaigrette is a waste of ingredients and a chore to cleanup. I make mostly smoothies with the personal cup (with an adapter to the Vitamix classic machine). Try to think about it, there’s no reason not to make vinaigrettes in it. Moreover, you can just put in a whole piece of ginger and lime, skin and all, like juicing whole fruits. The high-speed blender turns the skin and flesh into a fine paste, no sieving is necessary. I like the idea of finding short cuts that work — along with some unintended benefits. For sure, using the Vitamix personal cup to make vinaigrettes is a speedy way to go. It requires less chopping, and produces a sauce that’s both flavorful and nutrient rich. And, cleanup is a cinch.

I kept the skin on the salmon. Eric Ripert, the author of this recipe, removed his. I didn’t see a reason not to. A quick sear in the pan, while repeatedly dousing hot oil over the salmon skin, produces a layer of crispiness that adds crunch and texture to the dish. Skin on or skin off, it’s entirely up to you!

Farm fresh and tender pea shoot tips

Print Recipe

Seared Salmon and Sautéed Pea Shoots with Ginger-Soy Vinaigrette

Serves: 4

Ingredients

The Ginger-Soy Vinaigrette:
1 tablespoon grated ginger
½ teaspoon minced garlic
3 tablespoons lime juice
2 tablespoons soy sauce
¼ cup olive oil
fine sea salt and freshly ground pepper
The Salmon:
1 (2 pound) fillet of salmon, skin and pin bones removed
2 tablespoons canola oil
fine sea salt and freshly ground white pepper
The Pea Shoots:
1 tablespoon canola oil
8 cups baby pea shoots, (if not available, use adult pea shoot tops)
¼ cup cooked peas
1 teaspoon minced garlic
2 teaspoon minced ginger
1 tablespoon ginger-soy vinaigrette
fine sea salt and freshly ground pepper

Instructions

Stir all of the ingredients for the vinaigrette together; season to taste with salt and pepper and set aside.

Using a large fillet knife, cut the salmon into 8 slices about 1-inch thick each.

For the pea shoots, heat the canola oil in a large pan high heat. Add the pea shoots and peas and cook just until they are wilted. Add the garlic and ginger and the vinaigrette and toss; season to taste, remove from the heat and set off to the side.

Preheat a griddle or grill pan on high until very hot. Season the salmon on both sides with salt and pepper and brush with canola oil. Place the salmon on the griddle or grill pan and sear the fish until golden brown and crusted, about 1 ½ minutes on each side, until a metal skewer can be easily inserted into the fish and, when left in for 5 seconds, feels just warm when touched to the lip.

To serve, divide the pea shoots and peas between four plates; place 1 or 2 salmon slices on top of the pea shoots, slightly off-centered from each other and spoon the vinaigrette around the pea shoots.