Eric Ripert brings a French flair to a simple seafood dinner.
The chef and co-owner of Le Bernardino in New York shares a salmon recipe that’s “very easy to make and easy to find ingredients.” He combines his version of the French dish “peas à la française” (peas stewed with bacon and lettuce) with tender salmon fillets. “The fish itself is very delicate, the peas give it freshness, and the bacon gives it smoke,” says Ripert, who included this recipe in his new cookbook. Seafood Simple.
Try this dish with another fish, like tuna or sea bass, says Ripert, and play around with the vegetables. “For extra crunch, you can use chopped raw snow peas,” he adds.
Grilled Salmon with Bacon and Peas by Eric Ripert
4 thick-cut slices of bacon, cut into ¼-inch pieces. pieces
1½ cups frozen green peas
1 large shallot, finely chopped
1¾ teaspoons fine sea salt, divided
1¾ teaspoons freshly ground white pepper, divided
4 (7 oz.) skinless salmon fillets (1 inch thick)
5 spoons of rapeseed oil
Chopped fresh mint
Slices or circles of lemon, for serving
1. Cook bacon in a large skillet over medium heat, stirring occasionally, until crisp, 5 to 6 minutes. Transfer to a plate lined with paper towels to drain; Set aside.
2. Leave 1 tablespoon of bacon in the pan, discard the rest and return to the heat. Add peas and shallots to drippings; cook, stirring often, until tender, about 5 minutes. Season with ¼ teaspoon sea salt and ¼ teaspoon white pepper. Remove from heat and set aside.
3. Heat the grill pan to medium heat. When the grill pan is hot, brush 1 tablespoon of canola oil onto the pan with a pastry brush. Pat salmon dry, then coat evenly with remaining 4 tablespoons canola oil. Sprinkle evenly with remaining 1½ teaspoons salt and remaining 1½ teaspoons white pepper.
4. Place 2 salmon fillets on the oiled grill pan; cook, uncovered and undisturbed, until it comes clean from the pan, 2 to 3 minutes. Using a sturdy metal spatula, gently lift the fish and turn it 90 degrees. Cook for another 1 to 2 minutes. Gently turn the fish over and grill until desired doneness, 1 to 2 minutes longer for medium. Repeat with the remaining 2 fillets.
5. Quickly heat the pea mixture, stir in the remaining bacon and sprinkle with mint. Serve the peas and bacon with the grilled salmon, along with lemon wedges.
Serves: 4
Active time: 40 minutes
Total time: 40 minutes
Categories: Trends
Source: HIS Education