Smoked and fresh salmon en chemise from Radically Simple: Brilliant Flavors with Breathtaking Ease: 275 Inspiring Recipes from Award-Winning Chef Rozanne Gold by Rozanne Gold

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Notes about this recipe

  • Eat Your Books

    Can substitute microgreens for pea shoots.

  • L.Nightshade on August 01, 2012

    Fresh salmon fillets are swaddled in a thin layer of smoked salmon, and quickly roasted. Then they are plated atop a room temperature sauce of blended tomatillos, basil, oil, cilantro, onion, lime juice and salt. Pea shoots are scatted on the salmon. I liked this dish quite a bit. The salmon "chemise" infused the fillet with its smoky taste. While I wouldn't want a full serving fillet of smoked salmon, I liked that the fillet took on the smoky flavor. The sauce was a good counterpoint to the salmon, bright, green flavors. The pea shoots atop the salmon was a frivolous addition, curly and cute. Fun to eat, but didn't really add that much to the total flavors of the dish. Love those little preemie pea pods though. I will admit that Mr. Nightshade thought this dish was just OK. He says it's the first Radically Simple dish he's been ho-hum about. But he wants that green sauce on seared tuna, or maybe fish tacos.

  • amraub on July 24, 2012

    Quick, easy, and very good. I skipped on the pea shoots. Served with the corn, tomato, and avocado salad from Cook This Now.

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