Golden Salmon with Chia Crust, Vermouth Mussels, and Minted Pea Purée

Name: Golden Salmon with Chia Crust, Vermouth Mussels, and Minted Pea Purée
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 1 lb 9 oz skin-on salmon fillets; 2 lb fresh cleaned mussels; 2 cups / 10.5 oz green peas; 1/2 cup / 3 oz shallot, finely chopped; 1 tbsp garlic, minced; 3/4 cup dry white vermouth; 1/2 cup fish stock or water; 2 tbsp fresh mint leaves; 3 tbsp chia seeds; 3 tbsp olive oil; 2 tbsp butter; 1 whole lemon; 2 tsp Dijon mustard; 1 tsp salt; 1/2 tsp black pepper

An original seafood and fish dish featuring seared salmon fillets with a light chia crust, mussels steamed with vermouth and shallot, and a silky minted pea purée. Elegant, balanced, and ideal for a special meal.

25 minPrep

25 minCook

50 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

4 (aprox. 180 g cada uno / 720 g total) 720 g skin-on salmon fillets (without espinas, dry with papel)
900 g fresh cleaned mussels (desechar the que estén abiertos antes of cocinar)
300 g green peas (fresh or congelados)
80 g shallot, finely chopped (divided en dos partes)
12 g garlic, minced (divided)
180 ml dry white vermouth (for abrir the mejillones)
120 ml fish stock or water (for the puree)
8 g fresh mint leaves (more extra for decorar optional)
24 g chia seeds (for the crust)
45 ml olive oil (divided)
30 g butter (divided)
1 unit lemon (zest fina and 30 ml/2 tbsp of juice)
10 g Dijon mustard (for adherir the chía)
6 g salt (or to taste)
2 g black pepper (freshly ground)

Nutrition facts

per serving

498 kcal

Calories

41 g

Protein

14 g

Carbs

28 g

Fat

5 g

Fiber

9 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyShellfishFishMustardSulfites

Instructions

1
1. Pat the salmon fillets dry with paper towels. Brush the top side with Dijon mustard and press the chia seeds on top to create an even crust. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Chill while you prepare the remaining components.
2
2. Bring a medium saucepan of water to a boil. Add the peas and cook for 2 to 3 minutes. Drain and briefly rinse under cold water to keep their bright color.
3
3. Place the peas in a blender or food processor with half of the shallot, half of the garlic, 1 tablespoon olive oil, 15 g (1 tbsp) butter, the fish stock or water, the mint, the zest of half the lemon, 1/4 teaspoon salt, and a little black pepper. Blend until smooth. Transfer to a small saucepan and keep warm over very low heat.
4
4. Heat a large oven-safe skillet over medium-high heat with 1 tablespoon olive oil. Place the salmon skin-side down and cook for 3 minutes until the skin starts to turn golden.
5
5. Transfer the skillet to an oven preheated to 220 °C / 425 °F and roast for 5 to 7 minutes, until the salmon is juicy and the crust is set. Remove and let rest for 2 minutes.
6
6. While the salmon roasts, heat a wide pot over medium heat with the remaining 1 tablespoon olive oil and 15 g (1 tbsp) butter. Add the remaining shallot and garlic; cook for 1 to 2 minutes without browning.
7
7. Add the mussels and toss well. Pour in the dry white vermouth, cover, and cook for 4 to 5 minutes until the mussels open. Discard any that remain closed.
8
8. Add the lemon juice to the mussels, taste the broth, and adjust with the remaining salt and black pepper if needed. Swirl the pot gently to lightly emulsify the sauce.
9
9. To serve, spread a layer of hot pea purée on each plate. Set a salmon fillet on top and arrange the mussels around it with some of the vermouth broth.
10
10. Garnish with extra mint leaves if desired. Serve immediately to enjoy the contrast of crisp salmon, juicy mussels, and fresh minted pea purée.

Chef tips

For a more defined crust, press the chia firmly onto the mustard and do not move the salmon during the initial sear. If you want an extra-silky purée, strain it after blending.

Substitutions

You can substitute sea bass or trout for the salmon, and dry white wine for the vermouth. Mint can be replaced with dill for a different profile. If you do not have shallot, use mild white onion.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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