Citrus-Roasted Salmon with Spring Pea Sauce

• 3 oranges
• 3 lemons
• Freshly grated zest of 1 lime
• 2 teaspoons sugar
• Coarse salt and freshly ground white pepper
• 1 teaspoon coriander seeds, crushed
• 1 side of wild Alaskan salmon (about 3 pounds), trimmed of fat and excess skin, small pin bones removed with tweezers
• 2 tablespoons extra-virgin olive oil
• Spring Pea Sauce (recipe follows)
• Pea shoots or watercress, for garnish
• 1 1/3 cups shelled fresh peas
• 1 1/2 cup loosely packed trimmed watercress (1/2 bunch)
• 1 1/2 tablespoons cold unsalted butter, cut into small pieces
• Coarse salt
• (makes 3/4 cup)

1. Finely grate the zest of 2 oranges and 2 lemons.
2. Cut the remaining orange and lemon into 1/4-inch-thick rounds.
3. Stir together citrus zests (including lime), sugar, 2 teaspoons salt, 1 1/2 teaspoons pepper, and the coriander in a small bowl.
4. Place salmon, skin side down, in a nonreactive (glass or ceramic) baking dish large enough for it to lay flat.
5. Rub spice blend all over salmon.
6. Cover with plastic wrap.
7. Refrigerate 2 hours.
8. Remove salmon from refrigerator.
9. Wipe off spice blend with paper towels.
10. Let fish stand at room temperature 20 minutes.
11. Meanwhile, preheat oven to 400F.
12. Arrange half the orange and lemon rounds in a single layer in a large roasting pan; place salmon, skin side down, on top.
13. Rub the oil all over salmon.
14. Roast until opaque throughout, about 17 minutes.
15. Remove from oven; cut salmon crosswise into 8 pieces.
16. To serve, divide sauce among eight serving plates, and top each with a piece of salmon.
17. Garnish with pea shoots and remaining orange and lemon rounds.
18. Prepare an ice-water bath.
19. Bring a pot of water to a boil.
20. Blanch peas and watercress until bright green, about 45 seconds.
21. Immediately transfer with a slotted spoon to the ice bath to stop the cooking.
22. Drain peas and watercress, then puree in a blender until smooth, adding 4 to 5 tablespoons water to thin (mixture should be just thick enough to coat the back of a spoon).
23. Pass puree through a fine sieve into a small saucepan.
24. Place over low heat, and whisk in butter, 1 piece at a time; whisk until emulsified, then remove from heat.
25. Season sauce with 1/2 teaspoon salt (or to taste).
26. Serve warm.
27. (Per Serving)
28. Calories: 432
29. Saturated Fat: 4.9g
30. Unsaturated Fat: 13.4g
31. Cholesterol: 109mg
32. Carbohydrates: 16.2g
33. Protein: 36.8g
34. Sodium: 686mg
35. Fiber: 3.6g
36. (Per Serving)
37. Calories: 37
38. Saturated Fat: 1.2g
39. Unsaturated Fat: .6g
40. Cholesterol: 5mg
41. Carbohydrates: 3.5g
42. Protein: 1.4g
43. Sodium: 123mg
44. Fiber: 1.2g

oranges, lemons, lime, sugar, salt, coriander seeds, salmon, extravirgin olive oil, spring pea sauce, pea shoots, fresh peas, cold unsalted butter, salt

Taken from www.epicurious.com/recipes/food/views/citrus-roasted-salmon-with-spring-pea-sauce-394173 (may not work)