Braised Salmon Steaks with Baby Peas and Yucca
This dish was partially inspired by an experience formed in Brazil a few years back. I was very fortunate to have been able literally uproot, meaning dig out , fresh yucca roots, clean them and cook them, and then consume it , all with the a matter of a few hours. Once you have food that fresh, you will never walk through grocery isles the same way.
1 1/2 lb of Fresh Salmon,cut in to 6-8 oz steaks
1/2 lb sweet baby peas (frozen are acceptable)
1 small shallot , thinly sliced
1 Garlic clove with skin
1 tablespoon very finely chopped thyme
EVOO, S/P ,
1 1/2 lb Yucca, (frozen acceptable)
2 tablespoons Rrish butter
|Salmon , Baby Peas and Yucca|
The fan club was surprised how land and sea could come together so nicely in this dish.
Prepare the yucca chunks by steaming large pieces of yucca in a covered pot with about 1-2 inches of salted water (covering the yucca half way) with a garlic clove. Cook until tender , remove from heat, drain water. Split the yucca cylinders in half to form a side that is flat. Set aside.
Saute the frozen baby peas , shallots in EVOO , Season appropriate. Do not over cook.
Flash brown the Yucca pieces in a skillet with some flavored butter. Repeat on all sides.When plated, sprinkle with a pinch of salt.
Braise the Salmon steaks by cooking in a bit of EVOO, topped with some salt and pepper. Best results if you cook over medium heat using a covered pan so that the fish remains very moist.
Plate all three components together, with the baby peas playing the role green bed upon which to rest the salmon steaks. Keep the yucca , separate
Try yucca some day. It will surprise you too my friend.