Miso Salmon with English Pea Sauce

Miso Salmon with English Pea Sauce

Serves 4
Make this recipe in the spring, when English peas are perfectly sweet and delicious. The base for the sauce is made by simply processing fresh peas through a juicer.
  • 1 cup English pea juice (from 1 1/2 quarts raw peas run through a vegetable juicer)
  • 2 tablespoons soy sauce
  • 1 tablespoon dark miso
  • 4 (6-ounce) salmon fillets
  • 2 teaspoons grapeseed oil
  • Salt and pepper, to taste
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Place the pea juice in a small, heavy bottomed sauce pot over low heat. Heat the juice, stirring slowly and constantly until it begins to thicken. Remove from the flame and continue to stir until the sauce stops cooking (about 3 minutes). Season to taste with salt and pepper. Set aside and keep warm.

Whisk together soy sauce and miso in a wide, shallow dish until well blended. Add salmon fillets, turn to coat, cover and refrigerate for 1 hour. Preheat oven to 375°F. Heat oil in a medium nonstick skillet over a medium flame until hot. Add salmon fillets and cook until well browned, about 3 to 4 minutes, then turn over. Transfer to oven and cook 3 to 4 minutes more.

Spoon reserved pea sauce into the center of each of 4 warm bowls. Serve the salmon fillets over the sauce.
Nutritional Info: 
Per Serving: 310 calories (120 from fat), 13g total fat, 2g saturated fat, 95mg cholesterol, 830mg sodium, 7g carbohydrates, (2 g dietary fiber, 2g sugar), 37g protein.
Special Diets: 

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