Citrus-Roasted Salmon with Spring Pea Sauce

Preparation

1. Step 1

   Finely grate the zest of 2 oranges and 2 lemons. Cut the remaining orange and lemon into 1/4-inch-thick rounds. Stir together citrus zests (including lime), sugar, 2 teaspoons salt, 1 1/2 teaspoons pepper, and the coriander in a small bowl.

   Step 2

   Place salmon, skin side down, in a nonreactive (glass or ceramic) baking dish large enough for it to lay flat. Rub spice blend all over salmon. Cover with plastic wrap. Refrigerate 2 hours.

   Step 3

   Remove salmon from refrigerator. Wipe off spice blend with paper towels. Let fish stand at room temperature 20 minutes. Meanwhile, preheat oven to 400°F.

   Step 4

   Arrange half the orange and lemon rounds in a single layer in a large roasting pan; place salmon, skin side down, on top. Rub the oil all over salmon. Roast until opaque throughout, about 17 minutes. Remove from oven; cut salmon crosswise into 8 pieces.

   Step 5

   To serve, divide sauce among eight serving plates, and top each with a piece of salmon. Garnish with pea shoots and remaining orange and lemon rounds.

2. SPRING PEA SAUCE

   Step 6

   Prepare an ice-water bath. Bring a pot of water to a boil. Blanch peas and watercress until bright green, about 45 seconds. Immediately transfer with a slotted spoon to the ice bath to stop the cooking.

   Step 7

   Drain peas and watercress, then puree in a blender until smooth, adding 4 to 5 tablespoons water to thin (mixture should be just thick enough to coat the back of a spoon). Pass puree through a fine sieve into a small saucepan. Place over low heat, and whisk in butter, 1 piece at a time; whisk until emulsified, then remove from heat. Season sauce with 1/2 teaspoon salt (or to taste). Serve warm.

3. Nutrition Information

   Step 8

   (Per Serving)

   Step 9

   Calories: 432

   Step 10

   Saturated Fat: 4.9g

   Step 11

   Unsaturated Fat: 13.4g

   Step 12

   Cholesterol: 109mg

   Step 13

   Carbohydrates: 16.2g

   Step 14

   Protein: 36.8g

   Step 15

   Sodium: 686mg

   Step 16

   Fiber: 3.6g

4. Nutrition Information (SPRING PEA SAUCE)

   Step 17

   (Per Serving)

   Step 18

   Calories: 37

   Step 19

   Saturated Fat: 1.2g

   Step 20

   Unsaturated Fat: .6g

   Step 21

   Cholesterol: 5mg

   Step 22

   Carbohydrates: 3.5g

   Step 23

   Protein: 1.4g

   Step 24

   Sodium: 123mg

   Step 25

   Fiber: 1.2g