Grilled salmon with spring pea, mint and watercress

By Mark Nessia


• 4 salmon filets, seasoned with salt and pepper

• Kosher salt

• Black pepper

• 1 cup shelled fresh English peas

• 1 cup sugar snap peas

• 1 tablespoon olive oil

• 1 medium shallot, thinly sliced

• 1 lemon, zested and juiced

• ¼ cup chopped walnuts

• ¼ cup chopped pitted dates or raisins

• 1 to 2 sprigs of mint, torn

• Handful of watercress

• Pinch of cayenne pepper


Bring a pot of salted water to a boil over high heat. Add the English peas to the boiling water and cook until tender, about 2 to 3 minutes. Drain the peas and set aside to cool.

Heat the olive oil in a large skillet over medium-high heat. Add the shallot and cook until soft, about 2 minutes.

Add the walnuts, dates or raisins, and cayenne pepper and cook until the nuts are slightly toasted, about 1 more minute.

Add the snap peas and English peas.

Add 1 teaspoon salt and cook, stirring until heated through, 2 to 3 minutes.

Add lemon zest, half of the lemon juice, and mint and mix until well combined.

For the salmon, heat saute pan to medium-high and add 1 tablespoon of olive oil. When oil is hot, sear the salmon for 3 minutes on each side or until done.

To plate, add a handful of watercress to the bottom of the plate and place the salmon right on the center. Add a spoonful of the pea salad right on top of the salmon. Garnish with lemon zest, fresh-cracked black pepper and a drizzle of olive oil.

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