Glazed Salmon With English Peas Two Ways 4.000

Deb Lindsey for The Washington Post

Feb 26, 2014

English peas pureed to a potage-like consistency provide a stunning green backdrop for this salmon, glazed to caramel perfection with soy sauce and sweet Japanese rice wine (mirin). Searing, then baking at a low temperature ensures that the salmon will be crisp on the outside and moist on the inside.

Make Ahead: The salmon needs to marinate in the refrigerator for 30 to 60 minutes. The pea puree can be refrigerated a day in advance and reheated, but this dish is best when made to order.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • 1/4 cup mirin
  • 1/4 cup low-sodium soy sauce
  • 1-inch piece peeled ginger root, grated
  • Four 6-ounce skinned, center-cut salmon fillets
  • 2 tablespoons canola oil
  • 1/2 medium yellow onion, finely chopped
  • 2 large cloves garlic, crushed
  • 1 cup homemade or no-salt-added chicken broth
  • 1/4 cup heavy cream
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups shelled English peas
  • 1/2 cup coarsely chopped cilantro leaves and tender stems
  • 1-inch piece jalapeño pepper (seeds and ribs discarded), chopped


Combine the mirin, soy sauce and ginger in a quart-size zip-top bag; seal and shake to combine. Add the salmon fillets to the bag and seal it, pressing out as much air as possible. Lay the bag on a plate so the fillets are flat. Refrigerate for 30 to 60 minutes, turning the bag over halfway through.

Preheat the oven to 200 degrees. Blot the fillets on paper towels to dry them. Pour the marinade into a small saucepan and reduce it by half over medium-high heat, about 2 minutes. Remove from the heat.

Heat 1 tablespoon of the oil in a large, ovenproof saute pan over medium-high heat. Once the oil shimmers, place the fillets in the pan skinned sides up; cook for 1 to 2 minutes, until the fillets are lightly browned and release easily from the pan. Turn the fillets over; transfer the pan to the oven to bake for 15 minutes.

Meanwhile, heat the remaining tablespoon of oil in a small saucepan over medium heat. Once the oil shimmers, add the onion and cook, stirring often, until softened, about 5 minutes. Add the garlic, broth, cream, salt and pepper. Increase the heat to medium-high; once the liquid comes to a boil, reduce the heat to medium and add the peas. Cook until they are soft, about 10 minutes. Use a slotted spoon to reserve 1/2 cup of the pea-onion mixture (but not the garlic). Transfer the rest of the pan’s contents to a blender. Add the cilantro and jalapeño; remove the center knob of the lid to allow steam to escape, and hold a paper towel over the opening. Puree until smooth.

To serve the dish, divide the puree among 4 wide, shallow pasta or soup bowls. Place a salmon fillet on top, along with some of the reserved pea-onion mixture and the reduced-marinade glaze. Serve warm.

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Recipe Source

From Washington food writer David Hagedorn, co-author with chef Cathal Armstrong of "My Irish Table: Recipes From the Homeland and Restaurant Eve" (Ten Speed Press, March 2014).

Tested by David Hagedorn.

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