35 minutes
Experience the traditional flavors of Asturias with this delightful Asturian-Style Salmon with Sweet Green Peas recipe. Inspired by the region's famous salmon catches, this dish celebrates the peak of the season with a harmonious blend of tender fish, sweet peas, and delicate lettuce steam-cooking to perfection. No added water is required, allowing the peas to shine with their natural, intense sweetness.
Half Large Onion, finely chopped
each
Prosciutto, cut into ½-inch strips
slices
tablespoons
Unsalted Butter, divided
tablespoons
Fresh Green Peas
cups
to taste
Romaine Lettuce Leaves, whole
leaves
Skinless Salmon Fillets
0 oz
Lemon, for serving
each
1. Sautéing the Base
In a large skillet, combine the chopped onion and strips of jamón serrano or prosciutto with the olive oil. Sauté over low heat, stirring occasionally, until the onion becomes translucent and soft.
2. Adding the Peas
Stir in one tablespoon of butter and the fresh green peas into the skillet. Season with a pinch of sea salt to enhance the flavors.
3. Steam-Cooking the Peas
Cover the pea mixture with whole romaine lettuce leaves, creating a natural seal. Fit the skillet with a tight lid to ensure the peas steam properly. Cook over very low heat for 15 minutes, allowing the peas to become tender and sweet.
4. Introducing the Salmon
Carefully lift some lettuce leaves to make space and gently place the salmon fillets into the skillet. Season the fillets with sea salt and top each with a portion of the remaining butter.
5. Final Cooking
Re-cover the fillets with the lettuce leaves and replace the lid. Continue cooking over low heat for an additional 6 to 10 minutes. The exact time will depend on the thickness of the salmon fillets. Cook until the fish flakes easily with a fork and reaches your preferred level of doneness.
6. Serving
Once cooked, serve the salmon and peas hot. Add a touch of brightness by squeezing fresh lemon juice over each portion. Use the wilted lettuce leaves as a flavorful garnish alongside the dish.
Opt for fresh, high-quality salmon, preferably wild-caught for its superior flavor and texture. If you can, select a piece with uniform thickness to ensure even cooking.
To avoid overcooking, which can make salmon dry and tough, remove it from the heat when it’s still slightly translucent in the center. It will continue to cook from residual heat, reaching the perfect doneness after a short rest.
A sofrito of finely diced onions, garlic, and peppers forms the flavor base of this dish. Take your time to gently cook them until they’re soft and aromatic. This will create a rich backdrop for the other elements of the dish.
If your salmon has skin, consider searing it skin-side down first over high heat to get it crispy. Once it’s crisped up, you can reduce the heat to cook the rest of the salmon to your desired doneness.
Present the dish with intention. Plate the salmon on a bed of the sofrito peas, allowing the vibrant colors to shine. Garnish with fresh herbs and perhaps a lemon wedge for visual appeal and an extra hit of freshness.
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