Salmon with Potatoes & Peas in a Ginger Broth
- 1 Tbsp olive oil
- 1 clove garlic, sliced
- 1/8 tsp hot red pepper flakes
- 1'' fresh gingerroot, peeled and thinly sliced
- 2 cups rich chicken broth
- 5 small yellow potatoes, sliced 1/4'' thick
- 2 4-oz salmon fillets
- Salt & freshly ground black pepper
- 1/2 cup frozen peas
- 1 scallion, sliced
- Preheat the oven to 400°F.
- Place the olive oil, garlic, red pepper flakes, and gingerroot in a sauté pan or saucepan. Turn the heat on to medium and let the oil heat up slowly. Just before the garlic starts to turn brown, add the chicken broth and bring the mixture to a simmer.
- Add the potatoes and simmer for 10–12 minutes or until the potatoes are tender to a knifepoint. While the potatoes simmer, preheat a skillet over medium-high heat and season the salmon with salt and pepper.
- Add a little olive oil to the skillet and then place the salmon in the pan, presentation-side down. Sear for 2 minutes on each side and transfer the skillet to the oven for 6–7 minutes.
- Remove the salmon from the oven and set aside. Add the peas to the broth with the potatoes, seasoning with salt to taste. Return the liquid to the boil to ensure the peas are heated through. Transfer the potatoes, peas, and broth into two shallow bowls. Place a salmon fillet in each bowl and sprinkle the scallions over the top. Serves 2.