Pan-Seared Salmon with Creamy Pea Mash and Tarragon Butter Sauce

Method

1. Bring a large pot of salted water to a boil. Add the frozen peas and cook until tender, about 3 to 4 minutes. Drain well.
2. In the same pot, melt 1 tablespoon of the butter with the heavy cream over low heat. Add the peas and mash with a potato masher until chunky. Season with salt and pepper to taste. Keep warm.
3. In a small saucepan, combine the white wine and lemon juice. Bring to a simmer over medium heat and cook until reduced to about 1 tablespoon, 8 to 10 minutes.
4. Reduce the heat to low. Whisk in the remaining 6 tablespoons of butter, one cube at a time, until the sauce is smooth and thickened.
5. Stir in the slivered tarragon and season with salt and pepper. Transfer the sauce to a small bowl and keep warm.
6. Heat a grill pan or a large skillet over medium-high heat. Rub the salmon fillets with the olive oil and season with salt and pepper.
7. Place the salmon skin-side down in the hot pan. Cook over medium heat without moving until the skin is golden and crispy, about 5 to 6 minutes.
8. Flip the salmon and cook for another 4 to 6 minutes, until just cooked through and opaque in the center.
9. Spoon the mashed peas onto serving plates. Top with the salmon, skin-side up. Drizzle the tarragon butter sauce over the salmon and serve immediately.