Wild Coho Salmon Fillet, Fried Peas & Tomatoes

Name: Wild Coho Salmon Fillet, Fried Peas & Tomatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 meals, 2 serving(s)
Ingredients: 2 salmon fillets (fresh wild coho not previously frozen); 1/2 cup butter (unsalted or olive oil); 1/2 teaspoon salt (Kosher); 1/2 teaspoon pepper (cracked); 2 cups peas (summer sweet-lets); 1 cup tomatoes (pearl size); 1 tomatoes (beefsteak); 1 teaspoon olive oil (evo)

Submitted by oilpatchjo

"My family were salmon fishermen and this was and still is my favourite idea of comfort food, truly wonderful!"

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Ready In:: 30mins
Ingredients:: 8
Yields:: 2 meals
Serves:: 2

ingredients

2 salmon fillets (fresh wild coho not previously frozen)
¹⁄₂ cup butter (unsalted or olive oil)
¹⁄₂ teaspoon salt (Kosher)
¹⁄₂ teaspoon pepper (cracked)
2 cups peas (summer sweet-lets)
1 cup tomatoes (pearl size)
1 tomatoes (beefsteak)
1 teaspoon olive oil (evo)

directions

Melt 1/4 cup of the 1/2 cup in your frying pan set aside the rest. As soon as your butter begins to bubble. Put your fillets in the pan skin side down and salt & pepper. Quickly turn fillets over for about 2 minutes until slightly brown return the fillets to skin side down. Cook skin down until the salmon is almost done. Then turning the salmon over and browning the top until a deep golden brown. Just when salmon is about ready put the rest of the butter in the pan as soon as the butter is melted put your peas and pearl sized tomatoes in the fry pan with the salmon. Slice beefsteak tomato and put on your plates with salt & pepper and about a 1/2 teaspoon of olive oil over them on each plate.
As soon as the pearl sized tomatoes pop and crack open and the peas and tomatoes are steaming hot. Plate the peas & tomatoes and salmon fillets pour left over butter in pan onto peas, tomatoes and salmon.
Note: The way you like to fry really well done or just to done is OK and if your butter gets brown don't worry it will taste great either way! The salmon fillets can also go into the oven in a suitable fry pan with the skin side down in the fry pan as long as you baste the the fillets about every 5 minutes for 20 minutes oven temperature should be around 375 watch closely as they do go quickly to done in the oven. Every oven is different!

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RECIPE SUBMITTED BY

oilpatchjo

Canada

<p><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket /> <br /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt= /> <br />recipe#129579 by txzuckerbaeckerin started it all! I was so touched by the responses to my inquiries on Recipezaar. If it wasn't for the fact I lost my favourite cheesecake recipe and was determined to find one similar or the same I would not have found Reipezaar so I just have to tell my story. I had lost this recipe in moving and I bought several baking books and searched the web for months in my desperate search. Extremely late one night I found Recipezaar and posted my lost recipe as best as I could remember. The next day in the forum there it was posted the  one and only lost cheesecake recipe. I knew it was the one from some of the ingredients. Several chefs gave me other recipes including New York Cheesecake by Tyler Florence which is wonderful as well which includes the Cherry Confit topping in the recipe which we adore. On September 19, 2006 this story had a happy ending with me finding my old cheesecake recipe. I thought I will never lose it again by posting it on Recipezaar.recipe #186938.That is why I'm hooked on this wonderful web site called Food! </p>

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