Citrus Roasted Salmon with Spring Pea Sauce

by Kelli on May 16, 2011

Citrus Roasted Salmon with Spring Pea Sauce

Here’s a fun fact about me, I’m a list maker.  I make lists for everything.  And I’ve been making lists for as long as I can remember.  Crossing items off a list makes me feel really productive.  Sometimes I think I add extra items to my list just so I can cross more things off.  At any given time you can probably find 4 or 5 scraps of paper with lists floating around my purse….usually a grocery list, a list of errands to get done, a list of recipes I want to make, a list of upcoming deadlines at work.  Then, there are the ever-growing lists I keep stored in my phone….a list of the restaurants I want to try, a list of my “go-to” restaurants and a list of all the books I want to read.  I can pretty much find a way to make a list for anything.

When I go to the grocery store and need to get something that’s not on the list, I can remind myself 100 times what it is I need, and there’s still a 99.9% chance I’ll forget it.  If it’s not on the list it usually doesn’t make its way into my basket.

It’s not that I’m forgetful.  I like to think all my lists keep me organized and focused, and help me stay on track with my goals.

Citrus Roasted Salmon with Spring Pea Sauce

Here’s another interesting tidbit, I read my horoscope on a semi-regular basis.  Don’t worry, I don’t get weird about it, and I understand that just about anyone can find a way to relate their a horoscope.  I’m just curious what it has to say, is all.  Anyway, a while back I read somewhere that a few traits typical of my sign (I’m a Capricorn, in case you were curious) is that we’re practical (check), we’re list-makers (check) and we’re stubborn (double check).

Citrus Roasted Salmon with Spring Pea Sauce

This salmon has been on my list of recipes to make for quite some time now.  In a word, wow!  Just wow.  This is the best salmon I’ve had in a long, long time and without a doubt the best salmon to ever come out of my kitchen.  I love the light flavor the citrus zest and coriander leaves on the fish, but what really makes this stand out is the pea sauce.  Yum!  One thing to keep in mind, you don’t want to overdo it with the sauce.  Just a light coating of pea sauce over the plate is enough to compliment the fish & citrus flavors, without overwhelming it.

Citrus Roasted Salmon with Spring Pea Sauce
Citrus Roasted Salmon with Spring Pea Sauce

Yield: Serves 4


    For the Salmon:
  • 2 oranges
  • 2 lemons, plus extra for garnish
  • 1 teaspoon sugar
  • 1 teaspoon coriander seeds, crushed
  • Coarse salt & freshly ground pepper
  • 1 2-lb. salmon fillet
  • 1 1/2 tablespoons olive oil
  • Pea shoots, for garnish
  • For the Spring Pea Sauce:
  • 1 1/3 cups petite peas
  • 1 1/2 cups pea shoots
  • 1 1/2 tablespoons unsalted butter, cubed
  • Coarse salt


For the Salmon:

Finely grate the zest of 2 oranges and 2 lemons. In a small bowl, stir together citrus zests, sugar, coriander, salt & pepper.

Cut the oranges and lemons into 1/4-inch thick rounds, and put aside.

Place salmon, skin side down, on a plate or non-reactive (glass or ceramic) baking dish. Rub spice blend over salmon. Cover with plastic wrap and refrigerate for 2 hours.

Preheat oven to 400 degrees F. Remove salmon from refrigerator. Wipe off spice blend with paper towels. Arrange orange and lemon rounds in a single layer on a large baking sheet or roasting pan, and place salmon skin side down, on top. Rub the oil all over salmon. Roasted until opaque throughout, about 15 minutes.

To serve, place a small coating on sauce on the plate, top with sliced salmon, and garnish with pea shoots and sliced lemon.

For the Spring Pea Sauce:

In a medium to large bowl, prepare an ice-water bath, and set aside.

Bring a pot of water to a boil. Blanch peas and pea shoot until bright green, about 1 minute. Using a slotted spoon, immediate transfer to the ice bath (this will immediately stop the cooking process, and help the vegetables retain their vibrant green color).

Drain the peas and pea shoot, and add to the food processor or blender. Puree until smooth, adding 1-3 tablespoons of water, if necessary, to thin the mixture (the mixture should coat the back of a spoon). Place puree in a small saucepan, over low heat, and whisk in butter, one piece at a time. Whisk until emulsified and remove from heat. Season sauce with salt, to taste. Serve warm.


Adapted from Power Foods

{ 5 comments… read them below or add one }

Ruth May 17, 2011 at 7:32 AM

This looks lovely! Very fresh!


Luiz Claudio May 17, 2011 at 1:04 PM

Hi! I liked so much this recipe. Congratulations for your blog, very interesting and I want to taste some recipes. I invite you to look for my blog and to know a lot of brazilian cook. Kisses.


Nic@daydreamaboutfood May 17, 2011 at 9:12 PM

This looks so refreshing. Thanks for the recipe


Foodafok May 19, 2011 at 9:05 AM

Dear Kelli. This is very good food!


Pretty. Good. Food. May 27, 2011 at 3:45 AM

That puree is gorgeous!!!


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