Garlic Herb Crusted Salmon with Cream Pea Puree

                Like I said before, anyone can turn really cheap frozen foods into something that's absolutely delicious. If you really really want to impress someone like I don't know...a date...make this dish. Too bad I made this for myself, oh well more for me. 

Anyway, I wanted to incorporate peas into some kind of sauce. Peas are a bit naturally sweet but I found a way to maintain that pea flavor while still adding a bit of umpf and acidity to it. As I mentioned before this is Costco Salmon, the frozen kind. You don't need the best ingredients to make great dishes, just use your creativity and take a go at it. Alright, here we go. 

Prep Time: 5 minutes 

Cooking Time: 18 minutes

Ingredients

1. Salmon Fillet

2. 2 cloves of garlic

3. 3 mushrooms

4. Parsley 

5. Peas

6. 1 cup of Heavy Cream

7. Fish or Chicken Stock 1 1/2 cups 

8. 3 Tbspn White Wine Vinegar 

9. Bread/Panko crumbs

Directions

1. Mince up your mushrooms and your garlic. Remember to season with salt and pepper. Get your pan and on a medium heat, cook it down so the garlic gets nice and brown. You're cooking out the mushrooms so it can lose the liquid that's stored inside to become a bit crisp.

2. Take your garlic and mushrooms out of the pan and chop up some parsley. Combine your garlic, mushrooms, parsley and breadcrumbs so you can make the crust for the salmon. 

3. Get your Salmon, and season with salt and pepper. Cook in the pan on medium - high heat for 2 minutes on each side (You'll see why so short soon). Take the pan off the heat and add the crust on top of the salmon. Get your oven to 350 degrees F and finish it off in the oven for about 8 to 10 minutes

4. Get a boiling pot. Add your chicken stock and peas. Bring that up to the boil. Next add your white wine and cream. Let it reduce to the consistency you want. Take it off the heat, and put it in the blender. Since it's nice and hot it won't go lumpy. Blend that shiz and it'll turn into a nice puree/sauce. Now just serve it up!

          Sorry this was a bit complicated, but it is definitely worth it at the end. The salmon came out nice and moist, while the acidity of the pea sauce just complimented the salmon so well. Remember you can make the best out of your ingredients, it just takes a bit of effort.

NotSoFast.PrettyEasy.AbsolutelyDelicious