Seared Salmon with Sugar Snaps and Horseradish Cream
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southernkitchen.com
serves 2 The spice and piquancy of the horseradish is — surprisingly — a delicious foil for the sweetness of the sugar snap peas. Salmon has a natural affinity for horseradish, so it’s the perfect fish to tie these two flavors together. Ingredients Horseradish Cream
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Preparation
To make the horseradish cream:
In a small bowl, whisk together the sour cream, mayonnaise and horseradish. Season to taste with salt and pepper. Let sit at room temperature while preparing the salmon.
To make the salmon:
Bring a large pot of salted water to a boil. Fill a medium bowl with ice water.When the water is boiling, add the sugar snaps and cook until tender, about 3 minutes. Use a slotted spoon to transfer to the prepared ice bath. Once cool, drain the sugar snaps and pat dry.
Heat the oil in a large non-stick skillet over medium-high heat. Season the salmon with salt and pepper and place in the skillet, skin side-down. Cook until the skin is crisp, about 5 minutes, then flip. Continue to cook for an additional 2 minutes (for medium-rare), then transfer to a plate.
Reduce the heat to medium and add the shallot. Cook, stirring frequently, until the shallot is translucent, about 2 minutes, then add the garlic and cook until aromatic, about 1 minute. Add the peas and cook just until heated through, about 2 minutes. Season with salt and pepper, remove from the heat, and add the butter. Swirl the pan to melt the butter.To serve, spoon some of the horseradish cream on to two serving plates. Divide the peas between the plates and top with a salmon fillet. Serve immediately.
To make the horseradish cream:
In a small bowl, whisk together the sour cream, mayonnaise and horseradish. Season to taste with salt and pepper. Let sit at room temperature while preparing the salmon.
To make the salmon:
Bring a large pot of salted water to a boil. Fill a medium bowl with ice water.When the water is boiling, add the sugar snaps and cook until tender, about 3 minutes. Use a slotted spoon to transfer to the prepared ice bath. Once cool, drain the sugar snaps and pat dry.
Heat the oil in a large non-stick skillet over medium-high heat. Season the salmon with salt and pepper and place in the skillet, skin side-down. Cook until the skin is crisp, about 5 minutes, then flip. Continue to cook for an additional 2 minutes (for medium-rare), then transfer to a plate.
Reduce the heat to medium and add the shallot. Cook, stirring frequently, until the shallot is translucent, about 2 minutes, then add the garlic and cook until aromatic, about 1 minute. Add the peas and cook just until heated through, about 2 minutes. Season with salt and pepper, remove from the heat, and add the butter. Swirl the pan to melt the butter.To serve, spoon some of the horseradish cream on to two serving plates. Divide the peas between the plates and top with a salmon fillet. Serve immediately.