Servings: Makes 4 servings
Put the pea juice in a small, heavy saucepan and cook, stirring constantly, over low heat until the juice begins to thicken. Remove from the heat and continue stirring for about 3 minutes, or until the juice stops cooking. Season with salt and pepper, set aside and keep warm.
In a small bowl, whisk the miso and soy sauce together until blended. Smear the mixture on both sides of each salmon fillet. Lay the fillets in a single layer in a shallow glass or ceramic dish, cover with plastic wrap and refrigerate for one hour.
Preheat the oven to 350°F.
Heat a medium ovenproof nonstick skillet over medium heat. Add the oil and sear the fillets for 3 to 4 minutes, or until well browned on the bottom. Turn the fillets over and transfer the skillet to the oven. Roast for 3 to 4 minutes, or until opaque throughout.
Spoon the pea sauce into the center of each of 4 warmed shallow bowls. Put a fillet on top of the sauce in each bowl and serve immediately.
Note: When you juice fruits and vegetables, buy more than you think you will need. Wash the peas under cold running water, then place in a juicer. To yield one cup of juice, you'll need about one pound of English peas (2 cups shelled).
From the book Taste Pure and Simple
For more from Michel Nischan, visit his website: www.michelnischan.com
Published on January 01, 2006