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Spring salmon fillets with a square slice of potato gratin and bright green sauce on a white plate with raw vegetables for garnish on a dark wood background.

Spring Salmon with Gratin

potato gratin, pea shoots, spring pea sauce

STARS

The colors of the season have arrived at the table—an herb gremolata and a tangy pea soubise (a French onion and butter sauce) bring fresh shades of green to an herb-marinated fillet of grilled salmon. On the side, rainbow hues of watermelon radish join pea shoots in a simple salad, and a potato leek gratin offers rich, warm flavor.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  2 hours
Active Time:  30 minutes
Ingredients

Herb Roasted Salmon Marinade

  • 1 tablespoon thyme leaves
  • 1 tablespoon chopped rosemary leave
  • 1 tablespoon chopped sage leaves
  • 1 tablespoon chopped parsley 
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black  pepper
  • 1 garlic clove, minced
  • 4 salmon fillets
  • 2 cups snap peas, sliced into thin strips on the bias
  • 1 cup pea sprouts
  • 4 watermelon radishes, sliced into matchsticks

Leek and Potato Gratin

  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon thyme leaves
  • 2 leeks, sliced thinly
  • 1½ cups heavy cream
  • 2 pounds Yukon Gold potatoes, sliced thinly
  • 1 cup shredded parmesan cheese
  • Salt and pepper to taste

English Pea Soubise

  • 2 tablespoons unsalted butter
  • 1 large yellow onion, sliced thinly
  • 1 cup heavy cream
  • 2 cups thawed frozen peas
  • 1 cup frozen spinach

Gremolata

  • 1 lemon, roughly chopped
  • ½ cup parsley, chopped
  • 2 garlic cloves
  • ½ cup canola oil
  • 1 teaspoon salt
Directions
1
Combine all marinade ingredients in a large bowl or container. Add the salmon and marinate for 2 hours. 
2
To make the gratin, preheat the oven to 400°F. Spray a baking dish with cooking spray. 
3
In a large skillet, heat the oil over medium-low heat. Sauté the garlic and thyme until fragrant, about 1 minute. Add the leeks and cook for about 4 minutes, until soft.
4
Add the cream and bring to a simmer. Simmer for about 20 minutes. Season with salt and pepper.
5
Layer the gratin into the baking dish in the following order: potato slices, leek cream, parmesan cheese. Continue until the dish is filled, finishing with cheese on top. Bake until cooked through, about 40-50 minutes. 
6
Place the salmon on a baking sheet, discarding marinade, and roast in the oven for 12-15 minutes, until cooked through.
7
To make the pea soubise, melt the butter over medium heat in a large skillet. Add the onions and sauté for 5 minutes, until softened but not colored. Add the cream and simmer for 5 minutes. Turn off the heat and stir in the peas and spinach until the spinach is wilted. Cool slightly and transfer to a blender. Purée until smooth, thinning with water as needed.
8
To make the gremolata, purée all ingredients in a blender until mostly smooth. 
9
To serve, spread English pea soubise on large plates. Place salmon on top, topped with gremolata, snap peas, pea sprouts and radishes. Serve with potato-leek gratin on the side. 

Spring Salmon with Gratin

potato gratin, pea shoots, spring pea sauce

STARS

The colors of the season have arrived at the table—an herb gremolata and a tangy pea soubise (a French onion and butter sauce) bring fresh shades of green to an herb-marinated fillet of grilled salmon. On the side, rainbow hues of watermelon radish join pea shoots in a simple salad, and a potato leek gratin offers rich, warm flavor.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  2 hours
Active Time:  30 minutes
Servings:  4

Ingredients

Herb Roasted Salmon Marinade

  • 1 tablespoon thyme leaves
  • 1 tablespoon chopped rosemary leave
  • 1 tablespoon chopped sage leaves
  • 1 tablespoon chopped parsley 
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black  pepper
  • 1 garlic clove, minced
  • 4 salmon fillets
  • 2 cups snap peas, sliced into thin strips on the bias
  • 1 cup pea sprouts
  • 4 watermelon radishes, sliced into matchsticks

Leek and Potato Gratin

  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon thyme leaves
  • 2 leeks, sliced thinly
  • 1½ cups heavy cream
  • 2 pounds Yukon Gold potatoes, sliced thinly
  • 1 cup shredded parmesan cheese
  • Salt and pepper to taste

English Pea Soubise

  • 2 tablespoons unsalted butter
  • 1 large yellow onion, sliced thinly
  • 1 cup heavy cream
  • 2 cups thawed frozen peas
  • 1 cup frozen spinach

Gremolata

  • 1 lemon, roughly chopped
  • ½ cup parsley, chopped
  • 2 garlic cloves
  • ½ cup canola oil
  • 1 teaspoon salt

Directions

1
Combine all marinade ingredients in a large bowl or container. Add the salmon and marinate for 2 hours. 
2
To make the gratin, preheat the oven to 400°F. Spray a baking dish with cooking spray. 
3
In a large skillet, heat the oil over medium-low heat. Sauté the garlic and thyme until fragrant, about 1 minute. Add the leeks and cook for about 4 minutes, until soft.
4
Add the cream and bring to a simmer. Simmer for about 20 minutes. Season with salt and pepper.
5
Layer the gratin into the baking dish in the following order: potato slices, leek cream, parmesan cheese. Continue until the dish is filled, finishing with cheese on top. Bake until cooked through, about 40-50 minutes. 
6
Place the salmon on a baking sheet, discarding marinade, and roast in the oven for 12-15 minutes, until cooked through.
7
To make the pea soubise, melt the butter over medium heat in a large skillet. Add the onions and sauté for 5 minutes, until softened but not colored. Add the cream and simmer for 5 minutes. Turn off the heat and stir in the peas and spinach until the spinach is wilted. Cool slightly and transfer to a blender. Purée until smooth, thinning with water as needed.
8
To make the gremolata, purée all ingredients in a blender until mostly smooth. 
9
To serve, spread English pea soubise on large plates. Place salmon on top, topped with gremolata, snap peas, pea sprouts and radishes. Serve with potato-leek gratin on the side.