Pan Seared Salmon with Truffle Spring Pea Sauce & Buttered Potatoes



  • 2 filets of salmon with skin on
  • 3  Cups baby new potatoes
  • 1 shallot- diced (or ¼ Cup red onion)
  • 8 ounces mushrooms (porcini, cremini, shiitake or morels)
  • 1 cup watercress
  • 1 tablespoon champagne vinger
  • 2 tablespoon extra virgin olive oil
  • 1 cup of vegetable stock
  • 1 Tablespoon butter
  • 1 Lemon (zest)
  • salt and pepper to taste


  • 2 Cups fresh shucked peas, blanched briefly
  • ½ Cup Vegetable Stock (plus 1 T more if necessary, to get the blender going)
  • 2 Tablespoon olive oil
  • 1 Tablespoon fresh lemon juice
  • 1 Tablespoon truffle oil
  • ¾ teaspoon salt
  • ¼ teaspoon white pepper
  • 1 small garlic clove
  • ⅓ Cup mint


  1. Preheat oven to 375 and place baking sheet in oven
  2. Cook baby potatoes in salted boiling water until tender, about 15-20 minutes. Drain potatoes and toss with olive oil and salt in mixing bowl before placing on pre-heated baking sheet and place in oven for 15-20 minutes to sear and roast. 
  3. Blanch fresh peas in salted boiling vegetable stock, until just cooked, about 2 minutes, or until they float. Rinse with ice cold water to shock them and stop the cooking process ( to help them stay green). (Keep stock for step 7)
  4. Place peas in a blender with the rest of the pea sauce ingredients, and blend until very smooth. Place in a sauce pan, and do not heat until right before serving.
  5. Saute mushrooms and shallots in butter, over medium heat, until tender, about 5-7 minutes. Season with salt and pepper, set aside.
  6. Season both sides of fish with salt and pepper.
  7. Add the asparagus in the remaining vegetable stock to cook quickly.
  8. In a large skillet, heat oil over medium high heat. Once hot, sear the fish, skin side down, until the skin is golden and crispy, about 3-4 minutes. Turn over and cook for a couple more minutes or place in a warm oven- until just cooked through to medium (or medium rare).
  9. Into a mixing bowl, add 1 cup of watercress with 1 tbs olive oil, 1 tbs champagne vinegar and toss. Incorporate the mushrooms & toss well.
  10. Heat pea sauce over medium heat, do not boil, just gently heat to keep its color vibrant.
  11. To plate:Divide the pea sauce among plates. Top with potatoes, place asparagus in between potatoes, then fish. To keep the skin crispy, serve skin side up. Top with the mushrooms & watercress salad. Finish with the lemon zest.