Eric Ripert's Seared Salmon with Sautéed Pea Shoots and Ginger-Soy Vinaigrette Recipe

Eric Ripert's Seared Salmon with Sautéed Pea Shoots and Ginger-Soy Vinaigrette Recipe
Staff Writer
Seared Salmon
Angie Mosier

Seared Salmon

Salmon is one of the most popular fish in America. It is very easy to make salmon in a delicious and simple way at home. Start by choosing the freshest fish available and sear it in a very hot pan for a short time. The combination of salmon, fresh peas and pea shoots creates an easy, fresh and beautiful dish.

Adapted from "Avec Eric: A Culinary Tour with Eric Ripert" by Eric Ripert. 

Click here to see What Fish Should You Be Eating Now for Flavor, Health, and Environment.

Ingredients

For the ginger-soy vinaigrette:

  • ¼ cup olive oil
  • 3 tablespoons fresh lime juice
  • 2 tablespoons soy sauce
  • 1 tablespoon grated peeled fresh ginger
  • ½ teaspoon minced garlic
  • Fine sea salt and freshly ground black pepper

For the pea shoots:

  • 1 tablespoon canola oil
  • 8 cups baby pea shoots (if not available, use adult pea shoot tops)
  • ¼ cup shelled and blanched English peas
  • 2 teaspoons minced peeled fresh ginger
  • 1teaspoon minced garlic
  • Fine sea salt and freshly ground black pepper

For the salmon:

  • One 2-pound salmon fillet, skin and bones removed, fillet cut into 8 slices (each about 1-inch thick)
  • 2 tablespoons canola oil
  • Fine sea salt and freshly ground pepper

Directions

For the ginger-soy 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 ginger, garlic and 2 table­spoons of the vinaigrette and toss to combine. Season to taste with salt and pepper, remove the pan from the heat and set aside.

For the salmon:

Preheat a griddle or plancha on high heat until very hot. Season the salmon slices on both sides with salt and pepper and brush them with canola oil. Sear the salmon on the griddle or plancha until golden brown and crusted, about 1 ½ minutes on each side. A metal skewer can be easily inserted into the salmon when it is done, and when the skewer is left in the salmon for 5 seconds it feels just warm when touched to the lip.

To serve, divide the pea shoots and peas among 4 plates. Place 2 salmon slices on top of the pea shoots on each plate, slightly off-center from each other.  Spoon  the vinaigrette around the pea shoots and serve immediately.

Salmon Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Salmon Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Salmon Wine Pairing

Pinot gris/grigio, sauvignon blanc, sémillon, albariño, or rosé with most cooked salmon dishes; pinot noir with salmon in red wine or other strong sauce; grüner veltliner, rosé, or vintage or non-vintage champagne or sparkling wine with smoked salmon.