Pan Seared Salmon with Pea Shoots and Watercress
|Extra-virgin olive oil||5 Fluid Ounce (2/3 Cup Or 1690 Milliliter)|
|Lemon juice||3 Fluid Ounce|
|Shallots||3 , minced|
|Sugar||1⁄4 Teaspoon (If Needed)|
|Watercress leaves||5 Ounce (5 Cups Or 155 Grams)|
|Pea shoots||5 Ounce (5 Cups Or 155 Grams)|
|For the salmon|
|Salt||1 1⁄2 Teaspoon|
|Salmon fillets||24 Ounce (8 In Number, 1/3 Pound Each And 1/2 Inch Thick)|
|Ground pepper||1 Teaspoon|
|Dry white wine||4 Fluid Ounce (1/2 Cup Or 125 Milliliter)|
|Meyer lemon juice||4 Fluid Ounce (8 Tablespoon Or 125 Milliliter)|
|Water||2 Fluid Ounce (4 Tablespoon Or 60 Milliliter)|
1.In a large bowl, mix together olive oil, lemon juice, shallots, salt, and pepper.
2. Add in sugar if Meyer lemon juice is not being used.
3. Blend well.
4.Add in the watercress leaves and pea shoots to dressing and coat .
5.To prepare salmon, in a heavy frying pan sprinkle salt and place over medium-high heat until nearly smoking.
6.Add in salmon fillets and let heat thoroughly for 2 minutes on one side.
7. Turn and cook other side for 1 minute.
8.Season with the pepper.
9. Pour in white wine after reducing heat to low.
10. Add 2 tablespoons of the lemon juice.
11.Cook covered until the juices are absorbed and the fish is half cooked, about 3 minutes.
12.Pour in 2 more tablespoons of the lemon juice and 3 tablespoons of the water.
13.Cook until the fish flakes easily with a fork, about 3 minutes.
14.Most of the pan juices gets absorbed.
15.On 8 separate plates, divide and arrange the greens.
16.Place one salmon fillet on top of greens on each plate.
17.Increase the heat to high, and add remaining 4 tablespoons lemon juice and 1 tablespoon water.
18.Deglaze pan, stir to dislodge browned bits from the pan bottom.
19.Pour the pan juicesover the fish.