This recipe brings together the bright flavor of mint and the fresh, earthiness of peas and carrots. Besides how delicious it tastes, the colors—pink salmon, green peas and orange carrots—make for a truly vibrant celebration.
Servings: Serves 4
  • Olive oil , as needed
  • 1 1/2 pounds thick salmon steaks
  • Salt and freshly ground pepper
  • All-purpose flour , for dredging
  • 1 Tbsp. minced garlic
  • 1 large onion , sliced
  • 2 cups dry white wine or water (or a combination)
  • 2 medium carrots , chopped
  • 1 cup peas (fresh or frozen)
  • 4 thin lemon slices
  • 1/2 cup fresh chopped mint , for garnish
  • Directions
    Note: When you're braising fish, you don't need to cover the pan since it cooks so fast. Other firm fish can be substituted for the salmon.

    Put 1/8" olive oil (about 6 tablespoons) in a large (12") deep skillet over medium-high heat. Sprinkle fish with salt and pepper.

    When oil is hot (if a pinch of flour is tossed in, it will sizzle) dredge fish in flour and brown each steak quickly, about 2 minutes per side. Work in batches to avoid crowding. When finished browning each piece, transfer fish to a plate. Pour off all but 2 tablespoons oil from pan and lower heat to medium.

    Stir in garlic and onion, sprinkle with salt and pepper, and cook, stirring, until they begin to soften, about 2 minutes. Stir in wine, bring to a boil, and cook for 5 minutes; have at least 1 cup left in the pan to braise the fish. Add carrots, and cook, stirring occasionally, for about 2 minutes, just until they begin to get tender.

    Stir in peas and return the fish to pan (it's okay to crowd), and top each with a slice of lemon. Bring liquid to a gentle bubble again and continue to cook until salmon is done, about 5 minutes more (a thin-bladed knife inserted into the center will meet little resistance). Adjust seasoning to taste; serve, garnished with mint, in shallow bowls with the cooking liquid poured over all.


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