Seared Salmon and Blistered Snap Pea Salad with Green Goddess Dressing

Recipe from Colu Henry for Domaine Drouhin Oregon

Seared salmon tops a crisp salad of snap peas, fennel, and radish, all tossed in a tangy Green Goddess dressing, making for a refreshing and vibrant meal perfect for warm summer days that comes together in under 30 minutes. Don’t miss wine pairing advice from Monica Swanson, the hospitality manager for North Valley Vineyards and La Biblioteca.

Serves 4 

Prep & Cook Time: 25 minutes

 

SALMON INGREDIENTS:

• 4 (4 to 6 ounce) salmon fillets 
• Kosher salt and freshly ground black pepper
• 2 tablespoons extra virgin olive oil

SNAP PEA SALAD INGREDIENTS: 

• 2 tablespoons olive oil
• 12 ounces snap peas, strings removed 
• Kosher salt and freshly ground black pepper
• 1 large fennel bulb, very thinly sliced
• 2 to 3 watermelon radishes or regular large radishes, very thinly sliced

DRESSING INGREDIENTS:

• ½ cup loosely packed tarragon leaves 
• ½ cup loosely packed fresh flat-leaf parsley (both leaves and tender stems)
• 2 tablespoons chives 
• 2 tablespoons roughly chopped dill
• 2 oil-packed anchovies
• 1 clove garlic, roughly chopped
• ¼ cup mayonnaise
• ½ cup sour cream or full-fat Greek yogurt
• 1 medium ripe Hass avocado, pitted and peeled
• 3 tablespoons fresh lemon juice, plus more to taste
• Kosher salt and freshly ground black pepper

INSTRUCTIONS:

Make the dressing:

1. In a blender or food processor, combine all dressing ingredients except lemon, salt, and pepper. Blend until smooth and creamy. 
2. Stir in the lemon juice and season with salt and pepper. If you’d like the dressing a bit looser, splash it with a tablespoon or so of water. 
3. Taste and adjust seasonings, accordingly adding more lemon juice and salt to your preference. 

Cook the salmon:

1. Pat the salmon very dry and season with salt and pepper.
2. Heat the olive oil in a skillet over medium-high heat, when it shimmers, add the salmon skin side down, press it into the pan to get as much skin contact as possible. 
3. Cook 3 to 4 minutes until the skin begins to crisp. Flip and cook for another 2 to 3 minutes, until the center is opaque. Transfer to a plate. 

Make the snap pea salad: 

1. Use a mandolin to thinly slice the fennel and radishes while the skillet heats.
2. In a 12-inch skillet, heat the oil over medium heat. When it shimmers, add the snap peas and sauté over medium heat for 3 to 4 minutes until tender and some of the snap peas turn a bit golden. 
3. Season with salt and pepper.  Transfer the fennel, radishes, and snap peas to a bowl, along with a few spoonfuls of the dressing, and toss gently. 

Plate and serve: 

1. To serve, plate some of the salad among 4 plates and top each with a piece of the salmon. Drizzle with more of the dressing and pass the remaining sauce to drizzle over the top.

WINE PAIRING RECOMMENDATIONS

Monica Swanson, Hospitality Manager at North Valley Vineyards and La Biblioteca in downtown Dundee, recommends three varietals to pair with this tangy, herbaceous salmon dish. A WSET Level III certified professional, Monica has spent hundreds of hours studying viticulture, winemaking, and the art of pairing.

• 2021 North Valley Vineyards Thoma Vineyard Pinot Noir – This single-vineyard bottling from the Dundee Hills is a classic, elegant example of Pommard-clone Pinot Noir. With a pronounced floral nose and vibrant red fruits on the palate, this wine will provide a beautiful compliment to many summer dishes- especially when served a little under room temperature. A fatty fish like salmon will pair beautifully with a juicy Pinot Noir such as this one and the freshness of the dressed vegetables will perfectly harmonize with the bright, red cherry notes in this wine.
• 2022 Woodshed Wine Company Thirsty Boots Chardonnay – A very gently oaked, opulent, Dundee Hills Chardonnay is a no-brainer paring for this dish. This wine is refreshing, complex, citrus-forward, and begging for an herbaceous food pairing. The fresh, crispy veggies and the mélange of herbs in the dressing will sing alongside this wine while the acidity will cut through the richness of the fish.
• 2017 Nysa Vineyard Sparkling Blanc de Noir – The fatty, savory qualities of the fish and the dressing scream for an acid-driven wine pairing and this Blanc de Noir is an excellent choice. This captivating Pinot Noir-based sparkling wine is vibrant and multilayered – much like this dish. Notes of fresh citrus zest will enhance the freshness of the veg and toasty brioche will compliment the light char on the snap peas. Ever so food-friendly, sparkling wine is a luxurious way to elevate any summertime dinner.