White peaches, field peas, and sweet corn pair with silky pan-seared salmon for a burst of delicious flavors. Creamy whipped ricotta cheese is highlighted with honey and lemon zest and then topped with a bed of shredded Napa cabbage for crunch. This Ying and Yang combo make the perfect bed for the salmon to rest before you devour Every. Last. Bite.
Cook’s note: Prepare the field peas and corn ahead one day to save time. But keep the peaches whole until you’re ready to cook. You will have leftover peach and corn salad. Cover any unused salad and eat within one day. Great on grilled chicken, tacos or served over salad for a quick mid-week meal or lunch.
- 1 cup field peas (we used purple hull)
- 2 ears of sweet corn
- ¼ side of Napa cabbage
- 1 ½ teaspoons olive oil
- 1 tablespoon shallot slivers
- 1 small tomato
- 2 ounces cream cheese, softened at room temperature
- 1 cup organic whole milk ricotta cheese
- 1 tablespoon wildflower honey
- Zest from one whole medium lemon
- Kosher salt
- Ground black pepper
- 4 (6-8 ounce) Verlasso salmon portions
- 2-3 tablespoons canola oil
- 2-3 tablespoons butter
- ¼ cup fresh flat leaf parsley, basil, mint, plus a tablespoon
- Sherry vinegar
- Cover the field peas with water and bring to a boil in a medium saucepan over high heat. Reduce the heat to medium and simmer for thirty minutes or until tender but slightly firm to the bite. Drain and rinse in cold water.
- While the field peas cook, fill a medium pot with water and bring it to a boil. Add the corn, cover the pot with a lid and remove the pot from the heat. In ten minutes, remove the corn from the water and let it cool in a large mixing bowl standing on its end to drain.
- While the corn cooks, whip the cream cheese in a medium bowl with a hand mixer on medium speed until it is creamy. Add the ricotta cheese, honey and zest. Continue to whip on medium high speed for about one minute. Cover with plastic wrap down to the cheese and refrigerate until you are ready to serve.
- Shred the cabbage thinly. Add the cabbage to a small bowl. Add the olive oil to the cabbage and toss to coat.
- Dice the tomato.
- Slice the shallot thinly.
- Drain any water from the corn bowl. Slice the corn kernels off the cob into the dried mixing bowl.
- Add the field peas, tomatoes, and shallot to the bowl.
- Dice the peaches. Add to the vegetables. Stir, careful not to bruise the peaches.
- Chop the fresh herbs.
- Add a tablespoon of fresh herb mix to the peach salad. Stir. Taste and season with salt and pepper if desired.
- Season the salmon with salt and pepper on both sides.
- Heat a large skillet on medium heat for two to three minutes. Add the canola oil and swirl in the pan. When the oil shimmers, place the salmon portions top side down and cook for two minutes.
- Turn once, add the butter and the fresh herbs to the pan and continue to cook for two minutes for medium rare, spooning the herbed butter over the fillets as they cook. Remove the pan from the heat. The salmon will continue to cook in the pan.
- Remove the ricotta cheese from the refrigerator and divide it among four plates spreading it like you’re making a nest with a hollow in the center.
- Plop a small handful of Napa cabbage in the center.
- Add a few spoonfuls of peach salad to each plate on top of the cabbage.
- Top each peach salad with a salmon portion, spooning any remaining butter and herbs from the pan over the salmon. Top the salmon with another spoonful of peach salad.
- Splash several drops of sherry vinegar over the salad to balance out the flavors and add a touch of acid to complement the sweet flavors. Serve immediately.