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Baked Salmon with Chermoulah and Sauteed Pea Shoots

Baked Salmon with Chermoulah and Sauteed Pea Shoots

Recipe Level: Creative | Recipe Speed: Average | Season: All | Type: Main Dish | Diet: Omnivore/GF

  • 2 salmon filets
  • Salt and pepper to taste
  • Chermoulah
  • 1 tablespoon butter
  • 1 ounce pea shoots
     
 
  1. Preheat the oven to 375 degrees.
     
  2. Thaw the salmon, remove from package, and place each filet on a piece of parchment paper (if you don’t have parchment, you can use foil, instead).
     
  3. Sprinkle one side of the fish with salt and pepper, and then season the second side.
     
  4. Spread chermoulah sauce onto the top of the salmon fillet.
     
  5. Fold the parchment over the salmon. You can seal the parchment with staples, or, if you don’t have a stapler, fold the edges as if you were making a calzone.
     
  6. Bake the salmon for 8 minutes, and open one packet to see if it’s cooked through. It should be just barely opaque in the center. If it’s not, put it back in the oven for 2 more minutes.
     
  7. Meanwhile, melt the butter in a pan, and chop the pea shoots. When the butter has melted, add the shoots to the pan, and cook, stirring, until they are brighter green, and tender. Remove from heat.
     
  8. When the salmon is ready, use a wide spatula to move it to serving dishes, and top with cooked pea shoots.
  This salmon might be from Alaska, but it looks like Vermont when it's covered in green!

This salmon might be from Alaska, but it looks like Vermont when it's covered in green!

Baked Salmon with Chermoulah