Seared Salmon with Sauteed Pea Shoots and Ginger-Soy Vinaigrette

Ingredients

• 8 cups baby pea shoots (if not available, use adult pea shoot tops)
• 3 Tbs. fresh lime juice
• Freshly ground black pepper
• 1 2-lb. salmon fillet, skin and bones removed, fillet cut into 8 slices (each about 1-inch thick)
• 2 Tbs. canola oil
• Fine sea salt
• Freshly ground pepper
• + 11 more ingredients
• • ¼ cup olive oil
  • 2 Tbs. soy sauce
  • ¼ cup shelled and blanched English peas
  • 2 tsp. minced peeled fresh ginger
  • 1 tsp. minced garlic
  • Freshly ground black pepper
  • 1 Tbs. canola oil
  • Fine sea salt
  • 1 Tbs. grated peeled fresh ginger
  • ½ tsp. minced garlic
  • Fine sea salt

For the vinaigrette, stir all of the ingredients together in a bowl; season to taste with salt and pepper and set aside.For the pea shoots, heat the canola oil in a large sauté pan over high heat. Add the pea shoots and peas and cook just until the pea shoots are wilted, about 3 minutes. Add the ...

View full recipe at Fine Cooking