Wasabi Pea-Crusted Salmon
Author: Andrea Immer
Recipe type: Seafood
- 4 salmon fillets, 1" thick (6 ounces each)
- 2 Tablespoons olive oil; plus more for brushing fillets
- 1/2 Cup wasabi-crusted peas
- 2 Tablespoons unsalted butter
- Brush both the skin and flesh sides of the salmon fillets with olive oil. Whirl the wasabi peas in a blender until they are the consistency of bread crumbs, and spread them on a plate. Dip the flesh side of each salmon fillet into the peas, pressing gently so that the surface is evenly coated with the wasabi crumbs. Set aside and continue with the remaining fillets. In a large, flat-bottomed nonstick skillet, heat the butter and 2 tablespoons olive oil on medium. Place the fillets pea-side down in the skillet and cook until the pea crust becomes crisp and starts to brown lightly, about 4 minutes. Lift the edge of each fillet carefully to check the browning, and lower the heat if necessary to prevent burning. Turn the fillets and continue to cook until the fillets are medium-rare, about 4 minutes. Remove to a paper towel-lined plate to drain briefly, and then serve immediately. This recipe yields 4 servings. Comments: This is another drop-dead-delicious, gorgeous dish that's easy, easy, easy. It used to be that you could only get wasabi peas (an addictive snack!) in Chinatown. Now they are in just about every supermarket produce section (near the nuts, dried fruits, and trail mixes). The blender-crushed peas form an amazing crunchy crust for salmon fillets that's wildly flavorful and beautiful: pink salmon, green pea crust, rose Champagne... awesome.
Per Serving (excluding unknown items): 110 Calories; 12g Fat (99.8% calories from fat); trace Protein; trace Carbohydrate; 0g Dietary Fiber; 16mg Cholesterol; 1mg Sodium. Exchanges: 2 1/2 Fat.
Wine Recommendations: French Rose Champagne: Billecart-Salmon Rose; California Rose Sparkling Wine: Iron Horse, S. Anderson