• 10.5 oz of fresh salmon, without the skin
    • 14 oz. of frozen peas
    • A pinch of sea salt, to taste
    • 1 cup Fish or chicken broth
    • A pinch of black pepper, to taste
    • 1 tablespoon of butter
    • Zest from 1 lemon, grated
Salmon with

  1. Place the peas and fresh cold water in a pot. Set over medium heat. When it starts to boil, cook for 4 more minutes, then drain and return to pot.
  2. Meanwhile heat a pan over medium heat and and sear the salmon. How long the salmon cooks depends on your preference: 2 minutes per side for rare; 4 minutes per side for medium rare; or 6 minutes per side for well-done.
  3. When the peas are cooked and drained, mash them with butter, a pinch of salt and pepper, and some fish or chicken broth (you will need 1 cup).
  4. Serve the fish over the pea puree. Finish by sprinkling with sea salt and grated lemon zest.

Pinot Noir or Carmènére