Grilled Salmon with Pea and Lemon Butter Sauce

Instructions

1. 1

   Bring a small pot of salted water to boil and add the frozen peas. Cook for 3-4 minutes until tender, then drain and set aside to cool slightly.

   Tip: Reserve 2 tablespoons of the pea cooking water to help create a smoother purée.

2. 2

   Place the cooked peas in a food processor with 2 tablespoons of butter, 1 tablespoon of lemon juice, and a pinch of salt. Pulse until you reach a chunky-smooth consistency, then transfer to a bowl and stir in half of the fresh dill.

   Tip: Don't over-process the peas; you want some texture remaining.

3. 3

   Pat the salmon fillets dry with paper towels and season both sides generously with sea salt and black pepper.

   Tip: Dry salmon ensures better browning and a crispy skin.

4. 4

   Heat olive oil in a large skillet over medium-high heat. Once shimmering, place salmon skin-side down and cook for 5-6 minutes without moving until the skin is crispy and golden.

   Tip: Avoid pressing down on the salmon as it cooks to prevent sticking.

5. 5

   Flip the salmon and cook for another 3-4 minutes until the flesh is opaque and cooked through. Transfer to a warm plate.

   Tip: The salmon will continue to cook slightly after removal from heat, so aim for medium-done.

6. 6

   In the same skillet, melt 1 tablespoon of butter over medium heat. Add the minced shallot and garlic, sautéing for 1 minute until fragrant.

   Tip: This builds the flavor base for your sauce.

7. 7

   Pour in the vegetable broth and remaining 2 tablespoons of lemon juice, scraping up any browned bits from the pan. Simmer for 2 minutes.

   Tip: These browned bits add deep flavor to your sauce.

8. 8

   Remove from heat and whisk in the remaining 3 tablespoons of cold butter one piece at a time until the sauce becomes glossy and emulsified. Stir in lemon zest and remaining dill.

   Tip: Adding cold butter off the heat prevents the sauce from breaking.

9. 9

   To serve, place a salmon fillet on each plate, top with a generous spoonful of pea purée, and drizzle the lemon butter sauce around the fish.

   Tip: Serve immediately while everything is warm.