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Salmon with Greens and Crème Fraîche

We must point out that, delightfully delicious as this recipe is, ‘Greens’ here does not mean ‘leafy produce’ (as an American cook would expect) but rather ‘things that are the colour green.’ No matter, when the results are so sublime, the epitome of springtime, really.  The flavors are fresh and light, the salmon cooked to perfect tenderness and balanced beautifully with the richness of the crème fraîche.  This is easy enough to be a quick kitchen supper, but lovely enough for company.

We have both had great success with the recipe. Although it calls for frozen peas, you might be lucky enough to find fresh English Peas at the market this time of year — and that would be all the better!

Salmon with Greens and Crème Fraîche

1 tbs. olive oil
1 leek, thinly sliced
8 fl. oz. chicken stock (1 cup)
4 oz. crème fraîche (1/2 cup)
5 oz. frozen peas (1 cup)
5 oz. frozen broad beans or baby lima beans (1 cup)
4 skinless salmon fillets
small bunch of chives, snipped

Heat the oil in a large, deep skillet with a lid. Cook the leeks for 5-7 minutes over medium-low heat, until soft but not colored. Pour in the chicken stock and simmer for a few minutes until slightly reduced. Stir in the crème fraîche and season with salt and pepper. Cook for one minute longer. Tip the peas and beans into the skillet and nestle in the salmon. Reduce the heat to a simmer and cover. Cook for 12-15 minutes, depending on the thickness of the salmon.

Serve with mashed potatoes and sprinkle with the chives.

2 Comments Post a comment
  1. TheCodSquad #

    Spectacular. Fresh. Subtle. Better than anything that we have ever had in England. And, it makes baby limas acceptable to one of us who otherwise might have have demurred….

    April 15, 2012
  2. Jinny #

    Delicious! Excellent recipe. Very easy to prepare. Looks beautiful. I had to fight for my portion while the rest of the family took seconds and thirds.

    May 3, 2012

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