Ingredients Jump to Instructions ↓

  1. 1/2 cup fresh peas -- frozen are fine

  2. 8 scallions

  3. 3 medium leeks

  4. 6 small new potatoes -- baby yukons or reds

  5. 5 tablespoons unsalted butter

  6. 6 ounces mushrooms -- quartered salt and pepper -- to taste

  7. 1/2 cup heavy cream

  8. 2 tablespoons fresh lemon juice

  9. 4 7 ounce salmon fillets canola oil

  10. 2 tablespoons fresh chives -- minced

  11. 2 tablespoons fresh tarragon -- chopped

Instructions Jump to Ingredients ↑

  1. Blanch the scallions (leave whole except for 1" of green topped off), peas and leeks (cut on bias about 1/2") in boiling salted water. Shock in cold water. Reserve the veggies and about 1 cup of boiling liquid.

  2. Cook the poatatoes for 12-15 minutes. Drain and set aside.

  3. Saute the mushrooms in a bit of butter, season with salt and pepper. Cook for 6-8 minutes. Set aside.

  4. Reduce the vegetable water for about 5 minutes. Add the cream and reduce for another 2 or 3 minutes. Add butter to finish the sauce.

  5. Cut the potatoes into 1/2 rounds, add them to the sauce along with the other veggies. Add lemon juice and herbs. Season with salt and pepper.

  6. Season the salmon, and sear, skin side down first. For 2 minutes, then turn and cook 2 more minutes.

  7. Place the veggies in sauce in the bottom of a serving dish or individual plate, place the fish on top. Garnish with one or two of the scallions. Chef Michael Reining is the host and producer of The Radio Kitchen . Chef Mike also caters and offers his Personal Chef services, "Chef Mike Presents!" in the greater San Francisco bay area. Email him at


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