Seared Salmon with Sauteed Pea Shoots and Ginger-Soy Vinaigrette

Seared Salmon with Sauteed Pea Shoots and Ginger-Soy Vinaigrette
Photo by Avec Eric LLC

Ingredients

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

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

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