ROTW (Recipe of the Week) - SALMON WITH PEA SHOOTS AND GINGER-SOY VINAIGRETTE GINGER-SOY VINAIGRETTE

Here is dish #2 I attempted from Eric Ripert's cooking show Avec Eric.Verdict- Very simple, but very delish. My hubby is not much of a fish fan, but he really liked this dish. The salmon was cooked to perfection. Here's the recipe below. Bon Apetit!

SALMON WITH PEA SHOOTS AND GINGER-SOY VINAIGRETTE
GINGER-SOY VINAIGRETTE
1 tablespoon grated ginger
½ teaspoon minced garlic
3 tablespoons lime juice
2 tablespoons soy sauce
¼ cup olive oil
Fine sea salt and freshly ground black pepper
SALMON
1 (2 pound) fillet of salmon, skin and pin bones removed
Fine sea salt and freshly ground white pepper
2 tablespoons canola oil
PEA SHOOTS
1 tablespoon canola oil
8 cups baby pea shoots, (if not available, use adult pea shoot tops)
¼ cup peas
1 teaspoon minced garlic
2 teaspoon minced ginger
1 tablespoon ginger-soy vinaigrette
Fine sea salt and freshly ground black pepper

Directions
For the vinaigrette, stir all ingredients together; season to taste with salt and pepper and set aside.
Using a large fillet knife, cut the salmon into 8 slices about 1-inch thick.
For the pea shoots, heat canola oil in a large sauté pan over high heat. Add pea shoots and peas, and cook just until shoots are wilted. Add garlic, ginger and vinaigrette and toss; season to taste and remove from heat. Set aside.
Preheat a griddle or plancha on high until very hot. Season the salmon on both sides with salt and pepper and brush with canola oil. Add the salmon to the griddle or plancha and sear the fish until golden brown and crusted, about 1½ minutes on each side. Fish is ready when a metal skewer can be easily inserted into the fish and, when left in for 5 seconds, feels just warm when touched to the lip.
To serve, divide the pea shoots between four plates; place 2 salmon slices on top of the pea shoots offset each other and spoon the vinaigrette around the pea shoots.

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