Recipes Ingredients Seafood Recipes Salmon Recipes Wild Salmon with English Peas and Mustard Beurre Blanc Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on March 25, 2020 Rate PRINT Share Close Photo: Johnny Miller Prep Time: 25 mins Total Time: 40 mins Servings: 6 Blanched English peas are scattered around a simple roasted side of wild salmon. Beurre blanc, served on the side, is essentially a warm vinaigrette made with butter instead of oil. Finish this dinner dish with a sprinkling of chives and—if you have them—a few flowering pea shoots. Ingredients 1 cup shelled green peas (from 1 pound in pods), or 1 cup frozen peas, thawed Coarse salt and freshly ground pepper 1 side wild sockeye salmon (1 ¼ pounds) 1 tablespoon extra-virgin olive oil 1 shallot, minced ¾ cup dry white wine, such as Sauvignon Blanc ¼ cup champagne vinegar 1 tablespoon whole-grain mustard 1 stick cold unsalted butter, cut into tablespoons 2 tablespoons finely sliced chives, for serving Flowering pea shoots, for serving (optional) Directions Blanch fresh peas in a medium pot of salted boiling water until bright green and just tender, 3 to 4 minutes. Transfer to an ice-water bath and let cool completely. Drain. (If using frozen peas, skip this step.) Preheat oven to 400 degrees. Rub salmon on both sides with oil and season with salt and pepper. Transfer to a parchment-lined baking sheet, skin-side down. Roast until medium-rare, 10 to 12 minutes. Meanwhile, in a small saucepan, combine shallot, wine, and vinegar. Bring to a boil, then reduce to a simmer and cook until liquid is reduced to about 2 tablespoons. Reduce heat to low. Whisk in mustard to combine, then whisk in butter, 1 tablespoon at a time, adding each piece as soon as previous one melts. Season with salt and pepper. (If not serving right away, keep beurre blanc warm over a pan of simmering water; do not let sauce simmer.) Arrange salmon on a platter and top with peas. Sprinkle with chives, top with pea shoots, and serve, with warm beurre blanc alongside. Cook's Notes Look for flowering pea shoots at farmers' markets. Originally appeared: Martha Stewart Living, May 2015 Rate It PRINT