Slow Roasted Wild King Salmon with Peas and Lemon Thyme
 Ingredients (8 servings):
Salmon:
- 8 (4 ounce) pieces wild king salmon fillet, skinned and pin bones removed
- ¼ cup extra virgin olive oil
- Fine Sea salt
Sauce:
- ½ cup dry white wine
- 2 tablespoons finely chopped shallot
- 1 tablespoon lemon juice
- 3 tablespoons unsalted butter
- 1 tablespoon coarsely chopped lemon thyme
- salt and freshly ground pepper
- 2 tablespoons unsalted butter
- 1½ cups snow or snap peas, blanched
- 4 cups pea sprouts or pea vines
- Coarse sea salt
- pea blossoms
Instructions:
Preheat a convection oven to 200 degrees. Lay the salmon on a baking sheet that was brushed with some of the olive oil, and brush the remaining oil on the fish. Season lightly with the sea salt. Bake for 15 - 20 minutes or until the fish flakes very slightly when pressed on, but is still slightly translucent and deeply colored.
For the sauce, bring the white wine, shallots, and lemon juice to a simmer in a small saucepan and continue to cook until it is reduced to half the volume. Whisk in the 3 tablespoons butter 1 tablespoon at a time. Stir in the lemon thyme. Season with salt and pepper.
Melt the remaining butter in a large skillet. Add the blanched peas and cook until warmed through. Add the pea sprouts, season with salt, and cook until just wilted.
Arrange the peas and sprouts on warm dinner plates. Sprinkle a little coarse salt on the salmon fillets and place them on top of the sprouts. Pour the sauce around the fish and garnish with pea blossoms.
Copyright 2003 © Jerry Traunfeld
Photography by John Granen
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