Salmon seasoned with orange, lemon, and lime contrasts beautifully with a fresh-pea puree. Green peas—actually legumes, not vegetables—are high in protein and vitamin K, which boosts bone health.

　　

Ingredients

serves 8

　　

Citrus-roasted salmon

3 oranges

　　3 lemons

　　Freshly grated zest of 1 lime

　　2 teaspoons sugar

　　Coarse salt and freshly ground white pepper

　　1 teaspoon coriander seeds, crushed

　　1 side of wild Alaskan salmon (about 3 pounds), trimmed of fat and excess skin, small pin bones removed with tweezers

　　2 tablespoons extra-virgin olive oil

　　Spring Pea Sauce (recipe follows)

　　Pea shoots or watercress, for garnish

　　

SPRING PEA SAUCE

1 1/3 cups shelled fresh peas

　　1 1/2 cup loosely packed trimmed watercress (1/2 bunch)

　　1 1/2 tablespoons cold unsalted butter, cut into small pieces

　　Coarse salt

　　(makes 3/4 cup)

　　

Step 1

Finely grate the zest of 2 oranges and 2 lemons. Cut the remaining orange and lemon into 1/4-inch-thick rounds. Stir together citrus zests (including lime), sugar, 2 teaspoons salt, 1 1/2 teaspoons pepper, and the coriander in a small bowl.

　　

Step 2

Place salmon, skin side down, in a nonreactive (glass or ceramic) baking dish large enough for it to lay flat. Rub spice blend all over salmon. Cover with plastic wrap. Refrigerate 2 hours.

　　

Step 3

Remove salmon from refrigerator. Wipe off spice blend with paper towels. Let fish stand at room temperature 20 minutes. Meanwhile, preheat oven to 400°F.

　　

Step 4

Arrange half the orange and lemon rounds in a single layer in a large roasting pan; place salmon, skin side down, on top. Rub the oil all over salmon. Roast until opaque throughout, about 17 minutes. Remove from oven; cut salmon crosswise into 8 pieces.

　　

Step 5

To serve, divide sauce among eight serving plates, and top each with a piece of salmon. Garnish with pea shoots and remaining orange and lemon rounds.

　　

SPRING PEA SAUCE

Step 6

Prepare an ice-water bath. Bring a pot of water to a boil. Blanch peas and watercress until bright green, about 45 seconds. Immediately transfer with a slotted spoon to the ice bath to stop the cooking.

　　

Step 7

Drain peas and watercress, then puree in a blender until smooth, adding 4 to 5 tablespoons water to thin (mixture should be just thick enough to coat the back of a spoon). Pass puree through a fine sieve into a small saucepan. Place over low heat, and whisk in butter, 1 piece at a time; whisk until emulsified, then remove from heat. Season sauce with 1/2 teaspoon salt (or to taste). Serve warm.

　　

Nutrition Information

Step 8

(Per Serving)

　　

Step 9

Calories: 432

　　

Step 10

Saturated Fat: 4.9g

　　

Step 11

Unsaturated Fat: 13.4g

　　

Step 12

Cholesterol: 109mg

　　

Step 13

Carbohydrates: 16.2g

　　

Step 14

Protein: 36.8g

　　

Step 15

Sodium: 686mg

　　

Step 16

Fiber: 3.6g

　　

Nutrition Information (SPRING PEA SAUCE)

Step 17

(Per Serving)

　　

Step 18

Calories: 37

　　

Step 19

Saturated Fat: 1.2g

　　

Step 20

Unsaturated Fat: .6g

　　

Step 21

Cholesterol: 5mg

　　

Step 22

Carbohydrates: 3.5g

　　

Step 23

Protein: 1.4g

　　

Step 24

Sodium: 123mg

　　

Step 25

Fiber: 1.2g

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