Seared Salmon with Sauteed Pea Shoots and Ginger-Soy Vinaigrette

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