Salmon with Fresh Arugula Sauce

                     
One of the last Mid Day Gourmets I did at Rolling Pin was in the Spring.  I prepared Salmon with Fresh Arugula Sauce.  This meal is perfect for a hot summer day but also wonderful for a light fall dish,  The colors on the plate are awesome.
I just throw all the arugula sauce ingredients in the food processor until blended and smooth.  Sprinkle the salmon fillets with some salt and pepper.  Broil the salmon for about 10 minutes, depending on the thickness and then top the fillet with the arugula sauce.  For this lunch, I served the salmon with Fresh Peas with Mint.  To make the Peas, I melted 1 tablespoon butter in a medium saucepan over medium-high heat. Added one cup green onions, sliced and 2 cloves garlic, minced.  I sauted them for about1 minute and then added 4 cups fresh  peas, 1 cup water, 1 cup chicken broth, 1 tablespoon honey, and a pinch of salt, and then brought it all  to a boil. If you can not find fresh peas then frozen peas will work just find.  I do not recommend canned peas for this recipe, they get too mushy  I reduced the heat, and simmered for  12 minutes or until the peas were tender. I removed the peas from the heat; and stirred in 1/4 cup of fresh chopped mint. The accompanied a Spring Risotto, one of my first experience with Fava Beans and I was not disappointed.  Fava beans are a spring vegetable (although they are harvested in the summer in cooler climates). If buying fresh you want to look for firm pods that feel soft or at least smooth on the side. (Fuller, more mature pods will have larger, starchier beans which can be tasty and even preferable for stews or soups.)  If you can't find fresh fava beans which the shopper at Rolling Pin could not, canned Fava Beans work just perfect in the risotto, can be found year round and save you the time of shelling them.  Here is what Susan M said about the class "Loved the menu! Especially the salmon with the arugula sauce on it. The portion of salmon served was huge! The peas and risotto were delicious, too. In fact, one of my friends wants the recipe for the Spring Risotto"  

Salmon with Fresh Arugula Sauce
(print recipe)

Arugula Sauce:
1 cup  parsley, coarsely chopped
1  cup  arugula. chopped
2/3  cup  water
1/2 cup  fresh chives. chopped
1/4 cup  walnuts. toasted and coarsely chopped
1 tablespoon capers
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cloves  garlic. chopped
1 slice  white bread

Salmon:
8 6 ounces  salmon fillets
1/2 teaspoon  salt
1/4  teaspoon  freshly ground pepper
                           
To prepare sauce, combine first 10 ingredients in a food processor; process until smooth.

Preheat broiler.

To prepare fish, sprinkle fish with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place fish on a broiler pan coated with cooking spray; broil 10 minutes or until fish flakes easily when tested with a fork. Serve fish with arugula sauce.

Spring Risotto
(print recipe)

3 cups  boiling water
1 cup  dried morels
1 pound  fava beans -- canned or frozen
5 cups  chicken broth
1 tablespoon  olive oil
2 cups  leeks -- thinly sliced
2 cloves  garlic -- minced
2 cups  arborio rice
2 tablespoons  sun-dried tomato paste
1 cup  dry white wine
3/4 teaspoon  salt
1/2 teaspoon  freshly ground pepper
1/3 cup  green onion -- sliced
 3/4 cup  Romano cheese -- finely grated

Combine 3 cups of boiling water and morels in a bowl; cover and let stand for 30 minutes. Drain mushrooms; rinse with cold water. Drain and chop.

Bring broth to a simmer in a medium saucepan (do not boil). Keep broth warm over low heat.

Heat olive oil in a large saucepan over medium-high heat. Add leek and garlic; saute 2 minutes or until leeks are tender. Add the rice and tomato paste; cook 2 minutes, stirring constantly. Stir in wine, salt, and pepper; cook 1 1/2 minutes or until liquid is absorbed. Stir in 1 cup broth; cook about 2 1/2 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth, 1 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Stir in morels and beans; cook for 30 seconds or until thoroughly heated. Stir in green onions. Sprinkle each serving with cheese.