A bright and tasty summer dish can be prepared from salmon or trout, complementing it with a refreshing green pea sauce. The combination of fish and peas, in my opinion, is just perfect, and how many benefits!
During the season, of course, it is preferable to use fresh peas, the rest of the time, take freshly frozen from a trusted manufacturer.
How to cook salmon with pea sauce

Ingredients:

Green peas – 250 g
Salmon – 700 g
Shallots – 100 g
Cream – 100 ml
Olive oil – 1 tbsp.
Butter – 1 tbsp.
Broth – 200 ml fish or boiling water
Salt – to taste
Black pepper – to taste
Sugar – 1 pinch(s)
Cooking:

one.
We will prepare the sauce for salmon first, so that later we can quickly cook the fish and serve it immediately, since the fish cooks very quickly.

Chop the shallot very finely. If you couldn’t buy shallots, you can take white onions, which have a milder taste, or ordinary onions. Pour olive (or any vegetable) oil into a suitable volumetric, thick-bottomed stewpan, and when it heats up, add a piece of butter. As soon as the butter melts, add and sauté our chopped onion over low heat until soft, it should become transparent.

2.
After that, add frozen peas to the onion, without defrosting directly, and, stirring, cook for several minutes.

3.
After that, it’s time to add liquids to the sauce: fish broth or, in its absence, just boiling water, and cream. Cream can be taken in any fat content, ranging from ten to thirty-five percent fat cream, depending on this, the sauce will have a more or less creamy taste.

four.
Now season our sauce to taste with a pinch of sugar, salt and pepper and turn it into a smooth puree with an immersion blender. For perfect silkiness, you can rub the sauce through a sieve, but this is not necessary.

5.
The sauce is ready and you can quickly cook the fish. I usually buy a piece of chilled salmon on the skin, remove the skin, cut the fish into portions, remove the bones and then cook in the chosen way. For this recipe, you can also take salmon or trout cut into steaks, if it’s more familiar.

Salmon is a fatty fish, so I didn’t pour oil into the pan to fry it, I just smeared the bottom with a brush and that’s it. She rinsed the fish pieces, blotted them with a paper towel, seasoned with pepper and salt, and from all Fry the sides until fully cooked and golden brown, about ten minutes. Serve fish immediately with pea sauce, herbs, lemon wedges.