Salmon with Sweet Pea Cream

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2 cups rice long-grain white hot cooked
• 1 cup less-sodium chicken broth fat-free
• 1 tablespoon optional: dill fresh chopped
• 3  garlic cloves minced
• 4  green onions thinly sliced
• 2 cups peas green shelled 2 pounds unshelled
• 0.3 cup half-and-half 
• 24 ounce salmon fillet 
• 0.5 teaspoon salt divided

Equipment

• food processor
• bowl
• frying pan
• paper towels
• sieve

Directions

1. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray.
2. Add onions to pan; cook for 1 minute, stirring frequently.
3. Add garlic to pan; cook 30 seconds.
4. Add green peas to pan; cook 1 minute, stirring frequently.
5. Add broth and 1/4 teaspoon salt, and bring to a simmer. Cook 4 minutes or until peas are tender.
6. Transfer pea mixture to a food processor, and process 2 minutes or until smooth. Strain the mixture through a sieve over a bowl, reserving liquid; discard solids. Stir in half-and-half and chopped dill. Cover and keep warm.
7. Wipe pan clean with paper towels.
8. Place pan over medium-high heat.
9. Sprinkle salmon fillets evenly with remaining 1/4 teaspoon salt and pepper. Coat pan with cooking spray.
10. Add fish to pan; cook 2 1/2 minutes. Carefully turn fish over; cook 5 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
11. Serve with pea mixture and rice.
12. Garnish with dill sprigs, if desired.
13. Wine note: The green flavors (peas, dill, and green onions) in this dish could easily be mirrored by a fresh, green-tasting sauvignon blanc. However, I prefer to serve this with a German sptlese riesling instead. The pure fruity and floral character of the riesling is an exquisite counterpoint to the richness of the salmon. Try the Pfeffingen "Ungsteiner Herrenberg" Riesling Sptlese 2004 from Pfalz, Germany ($20). --Karen MacNeil