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Article: Seared Salmon and Shrimp with Bacon, Split Green Peas, Mint and Shallots

Seared Salmon and Shrimp with Bacon, Split Green Peas, Mint and Shallots

Seared Salmon and Shrimp with Bacon, Split Green Peas, Mint and Shallots

Embark on a culinary journey like no other with our sensational seafood dish! Imagine delicate spring peas infused with the invigorating aroma of fresh mint, mingling effortlessly with the savory crunch of perfectly crisped bacon. And atop this verdant canvas lies the pièce de résistance: a medley of the finest seafood, each bite a symphony of oceanic delight. This isn't just a meal – it's an experience. With each forkful, you'll be transported to a realm where flavor reigns supreme and every bite is a celebration of nature's bounty. And the best part? You can enjoy this taste of spring all year round, thanks to the remarkable resilience of peas. So, why wait for the perfect season when you can indulge in spring-fresh goodness any day of the year? In just 10 minutes, you can treat yourself to a gourmet delight that will tantalize your taste buds and leave you craving more. Don't just settle for an ordinary meal – elevate your dining experience with our sensational seafood creation.

Prep Time: 10 Minutes

Cook Time:10 Minutes

Yield: 2 Servings

Difficulty: Easy


2½ Cups fresh or frozen green peas

¼ Cup fresh mint leaves kosher salt and freshly ground black pepper

4 strips bacon, chopped into

½" pieces 1 large shallot,

minced 6 oz salmon,

patted dry and skin removed 4 oz shrimp, peeled and deveined

flaky sea salt (optional, for serving)


In a large Swiss Diamond pot of salted boiling water, blanch the peas until bright green and soft, about 3 minutes. Strain peas, reserving a ½ cup of the peas and return the rest back to the pot. Using an immersion blender, drizzle in ¼ to ½ cup of water to reach a split pea consistency. Add the mint leaves, a large pinch of salt and a pinch of black pepper; blend until combined. Set aside but keep warm. In a large Swiss Diamond skillet over medium heat, cook the bacon until the fat is rendered, 4 to 6 minutes. Remove and pour out all but 1 tablespoon of fat, reserving the remaining fat and setting aside. Add the shallot and sauté for about 30 seconds. Add the ½ cup of reserved peas along with bacon. Cook for about 30 seconds more, then remove but keep warm. In the same Fry pan, warm 2 tablespoons of the reserved fat over high heat until just barely smoking, then add the salmon and cook for about 3-4 minutes. Add the shrimp and flip the salmon. Cook until salmon and shrimp are cooked through. Serve the salmon with the pea puree, a sprinkle of the bacon mixture and flaky sea salt if desired.

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