Baked salmon with cream of pea soup, a winning combination
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Total: 1 h Diners: 4
Salmon is one of the most consumed fish in the world. Even in countries with little fishing culture or where fish consumption is not the order of the day, it is one of the most easily accessible fish. It is one of the few fish that are easily found in supermarkets and that, with a good value for money, allows us to fix a good meal, along with some boiled baby potatoes.
It is also one of the most versatile fish. Although it is usually grilled in its own fat, as it does not need more oil, it can be eaten raw (as in a salmon and avocado tartar), cured, oven-roasted (like this roasted salmon with caramelized onion), smoked and in many other ways.
We can even change the shape, and make hamburgers, or incorporate it as the main ingredient in a delicious fish cake, one of those that are made in a bain-marie in the oven, accompanied with a good mayonnaise and thin slices of bread.
Today’s recipe is a mixture of several elaborations. It combines the simplicity of a baked fish, but with the improvement that the curing technique brings to the texture of the meat. It is a simple 15-minute curing, which should be increased as the size of the piece increases, with sugar and salt in the same proportions.
The star accompaniment to salmon has always been potatoes. With broccoli or any green vegetable, such as broccoli, it also works very well. In this case and to make the dish a little more special I have chosen a pea cream, which also adds freshness and breaks with the salmon’s own fat.
The icing on the cake is put with a homemade sauce based on mustard, honey and soy. There are plenty of ready-made sauces in stores, but many are very easy to make at home and we make sure to give it our personal touch if we like it more or less sweet or spicy, and without falling into the multitude of junk that can take the ready-made ones.
How to make baked salmon with pea cream
Baked salmon with pea cream
How to make baked salmon with pea cream
Baked salmon with pea cream
Ingredients
For the salmon
. Salmon loin, 600 g Sugar, 100 g Salt, 600 g Honey, 1 teaspoon Mustard, 2 teaspoons Soy sauce, 1/2 teaspoon
For the pea cream
. Butter, 60 g Shallot, 2 pcs Thawed peas, 400 g Chicken or vegetable stock, 100 ml Salt, c/s Ground black pepper, c/s
Step 1
Prepare the salt and sugar mixture. It is advisable to mix everything beforehand so that the proportions are balanced. Clean the loins well, divide into portions for the four people and remove the bones. Cover completely with salt and sugar and leave for 15 minutes in the refrigerator.
Step 2
Meanwhile, prepare the pea cream. To do this, peel and very finely chop the shallot. Sauté the shallot in the ladle with three quarters of the butter, until tender but not colored. After this time add the peas, fry lightly and cover with the chicken stock. Cook for 5 minutes. No more because we do not want the peas to change color to military green.
Step 3
Mash the right amount of peas and broth to make a light but dense cream. Season with salt, black pepper and a little more butter at the end just as you are mashing.
Step 4
Mix the honey with the mustard and soy in a small bowl. Remove the salmon from the salt and sugar mixture, wash it well under water and dry it well with some paper. Place it on a baking tray with a little oil on the skin or on the base of the tray.
Step 5
Cover the salmon with the sauce we have prepared and bake, with the oven preheated to 220°C and the broiler on until it starts to brown on top. It will take a few minutes and will be little done inside. If we want it more done we will only have to lower the temperature and leave it a few minutes more.
Step 6
Serve the salmon on a base of cream of peas and finish with some whole peas on the plate.
Serving the salmon on a base of cream of peas and finish with some whole peas on the plate.
