Blackened Salmon with a mint Sweet Pea Puree
Ingredients:
4 5oz salmon filets
1 bag of frozen sweet peas thawed
2-3 cups low sodium chicken broth
3 large shallots chopped
1/2 cup lemon juice
5 tablespoons chopped fresh mint or more if you desire
2 tablespoons of low fat Parmesan
2 tablespoons low fat margarine plus one teaspoon low fat margarine
1 teaspoon olive oil
2 teaspoons chopped garlic
Crushed black pepper
½ teaspoon onion powder and garlic powder
Blacken both sides of salmon with crushed black pepper. Set aside. Bring a pot of water to a boil and place sweet peas in pot for 3 minutes. Drain. Transfer to food processor and add ¼ cup of chicken broth, 3 tablespoons lemon juice, 1 tablespoon margarine, ½ teaspoon garlic, 2 tablespoons parmesan cheese and 3 tablespoons chopped mint and blend until desired consistency. (If you like a chunkier consistency blend on chopped.) I prefer a chunkier consistency myself. Transfer to a pot and place on low.
Sauce
In a sauté pan place 1 tablespoon margarine, ½ -teaspoon olive oil. Heat and add chopped garlic and shallots, then sauté. Add 2 cups chicken broth, mint, and remaining lemon juice. Add a dash of cracked black pepper, onion powder, and garlic powder. Season the sauce to your liking. If you want to add more lemon juice, feel free! In addition, if you want a gravy like consistency add 2 tablespoons of cornstarch with 2 tablespoons water and stir. Gradually add to sauce to thicken up.
In a pan heat ½ teaspoon of margarine, ½ teaspoon olive oil and cooking spray and get very hot. Add salmon and sear on both sides until blackened. Reduce heat and cook for about 7 minutes.
On individual plates add a nice helping of sauce; add a ½ cup of sweet peas and lay salmon on top. Serve with either a nice salad or grilled asparagus.
No comments:
Post a Comment