Spring has arrived, and with it, a fresh new chapter for Freddie’s Kitchen! We’re delighted to celebrate the launch of our new website with a dish that captures the season at its best. Vibrant, fresh, elegant, and worthy of a celebration.

This delightful salmon dish is a perfect expression of springtime cooking: bright flavors, silky textures, and just the right touch of indulgence. We hope it inspires your table this season, and we invite you to visit our new online home for more recipes, stories, and favorites ahead.

Prep. Time:  40 minutes
Serves 4–6

Ingredients:

For the Salmon
4–6 salmon fillets (6 oz each), skin on
Salt and freshly ground black pepper
2 tbsp olive oil

For the Spring Pea Purée
2 cups fresh or frozen English peas
2 tbsp unsalted butter
1 small shallot, minced
½ cup chicken stock (or vegetable stock)
2 tbsp heavy cream
1 tbsp fresh mint, finely chopped
Salt and white pepper to taste

For the Lemon Beurre Blanc
1 small shallot, finely minced
½ cup dry white wine
2 tbsp fresh lemon juice
½ cup cold unsalted butter, cut into cubes
Salt to taste

For Garnish
1 shallot, very thinly sliced
½ cup neutral oil (for frying)
Microgreens or pea shoots
Freshly grated lemon zest

Directions:

Crispy Shallots:
Heat oil in a small saucepan over medium heat. Add sliced shallots and cook until golden and crisp, 3–5 minutes. Remove with a slotted spoon and drain on paper towels. Lightly salt. Set aside.

Pea Purée:
In a saucepan, melt butter over medium heat. Add minced shallot and cook until translucent, about 2 minutes. Stir in peas and stock; simmer 3–4 minutes until tender and bright green. Transfer to a blender, add cream and mint, and purée until completely smooth. Season with salt and white pepper. Keep warm.

Lemon Beurre Blanc:
In a small saucepan, combine minced shallot, wine, and lemon juice. Bring to a simmer and reduce until about 2 tablespoons of liquid remain. Lower heat to very low. Whisk in cold butter one cube at a time, allowing each piece to emulsify before adding the next. The sauce should be silky and slightly thickened. Season lightly with salt. Keep warm (do not boil).

Salmon:
Pat salmon dry and season with salt and pepper. Heat olive oil in a skillet over medium-high heat. Place salmon skin side down and cook 4–5 minutes until skin is crisp. Flip and cook another 2 minutes until 95% cooked through and still moist in the center. Take off heat.

To Serve

Spoon a generous layer of pea purée onto each plate. Place salmon on top. Drizzle with lemon beurre blanc. Garnish with crispy shallots, lemon zest, and a small handful of microgreens or pea shoots.

Serve with a chilled Sancerre or Sauvignon Blanc.

Bon appétit!