| Level: | Easy |
| Total: | 30 min |
| Prep: | 5 min |
| Cook: | 25 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 30 min |
| Prep: | 5 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 1 1/2 cups frozen lima beans
- 1 1/2 cups frozen peas
- Kosher salt and freshly ground pepper
- 2 tablespoons unsalted butter
- 1 tablespoon chopped fresh parsley
- 4 6-ounce center-cut salmon fillets (preferably wild)
- 1 medium shallot, minced
- 2 tablespoons white wine vinegar
- 2 tablespoons tomato paste
- 1/4 cup heavy cream
- 1 tablespoon chopped fresh tarragon, parsley or dill
Instructions
- Preheat the broiler. Combine the lima beans and 1 cup water in a medium saucepan over medium heat; bring to a simmer, then cover and cook until almost tender, about 7 minutes. Add the peas, 1/4 teaspoon salt, and pepper to taste; cover and cook until the peas and beans are tender, about 5 more minutes. Drain and return to the pan. Add 1 tablespoon butter and the parsley; stir to coat. Meanwhile, put the salmon skin-side down on a baking sheet lined with foil; season lightly with salt and pepper. Broil until browned on top, 6 to 8 minutes. Heat the remaining 1 tablespoon butter in another saucepan over medium heat; add the shallot and cook until translucent, about 2 minutes. Add the vinegar and boil until reduced by half, about 2 more minutes. Stir in the tomato paste, then add the heavy cream and 3/4 cup water and simmer until thickened, about 2 minutes; stir in the herbs. Drizzle over the salmon and serve with the bean mixture.
Nutrition Facts
| Calories | 483 |
| Total Fat | 23 grams |
| Saturated Fat | 9 grams |
| Cholesterol | 143 milligrams |
| Sodium | 413 milligrams |
| Carbohydrates | 21 grams |
| Dietary Fiber | 6 grams |
| Protein | 45 grams |
| Calories | 483 |
| Total Fat | 23 grams |
| Saturated Fat | 9 grams |
| Cholesterol | 143 milligrams |
| Sodium | 413 milligrams |
| Carbohydrates | 21 grams |
| Dietary Fiber | 6 grams |
| Protein | 45 grams |
Reviews
The sauce is great! We didn’t use Lima beans or peas though. Just made the sauce and salmon and I made different sides.
So good!!! Mouthwatering sauce, So easy to make.
I loved the creamy tomato sauce, I made peas and snaps as the side, it was rich, delicious and I will keep in repertoire to make again.
The sauce is very good, the only thing I did different was to add a dust of flour to the cooking shallots to make the sauce thicker.
Very good!
Very good!
Delicious with a few tweaks…used Steelhead instead of Salmon, leek instead of shallot (what I had on hand) half ‘n half and edamame beans (we aren’t fans of Lima beans.) The sauce was a bit thin, I should have used less water, but the taste was excellent!
Is there a waistline friendly version of this? The sauce is the culprit, so can you provide a lower fat alternative to the tomato cream sauce?
Delicious and easy recipe. I added red pepper flakes to the sauce to give a bit of heat and as the sauce didn’t look like it called for as much water as noted in the recipe, I only added about a quarter cup of water and the sauce came out with a consistency similar to the picture included. Would definitely make this again as a go to quick and healthy dish on a weeknight.
Not too crazy about this one… the salmon was good, but I think my sauce was too thin and not flavorful enough.
Prepared this recipe tonight with trout instead of salmon. Used 1/2 cup of half and half and 3/4 cup of water and a fine mince on the shallot. I was afraid the fish wouldn’t cook all the way through and broiled it for 10 minutes, but 8 minutes would have been plenty. Seasoned the sauce with salt and pepper along with the peas/beas and it was a very filling and healthy meal.