Crispy Salmon with Pea-Sorrel Purée and Glazed Spring Radishes
Daily Recipe: May 11, 2026
This French-inspired spring dish leans into cool-weather comfort without feeling heavy: crisp-skinned salmon over a silky green pea and sorrel purée, topped with quick-braised radishes and a glossy lemon-shallot vinaigrette. The peas bring sweetness, sorrel adds a fresh tang, and the radishes turn jewel-like and mellow when cooked—elegant, seasonal, and just unexpected enough to feel special.
Ingredients (for 2)
- Skin-on salmon fillets - 2 fillets (about 6 oz each) - patted dry
- Fresh or frozen peas - 1 1/2 cups - thawed if frozen
- Radishes - 1 bunch (about 8 oz) - trimmed and halved
- Sorrel leaves - 1 packed cup - stems removed
- Shallot - 1 medium - finely minced
- Vegetable broth - 1/2 cup
- Pea shoots - 1 small handful - for garnish
- Fresh dill - 2 tbsp - fronds picked
- Lemon - 1 - zest finely grated and juiced
- Dijon mustard - 1 tsp
- Maple syrup - 1 tsp
- Capers - 1 tbsp - drained
- Extra-virgin olive oil - 3 tbsp - divided
- Neutral oil - 1 tbsp
- Sea salt - 1 tsp - divided, plus more to taste
- Black pepper - 1/2 tsp - plus more to taste
Preparation
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Step 1 - 🫛💧🔥Bring a small pot of salted water to a boil. Cook the peas for 2 minutes, then drain and save 2 tablespoons of the cooking water.
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Step 2 - 🥬🫛⚡Add the peas, sorrel, half the minced shallot, reserved cooking water, 1 tablespoon olive oil, a pinch of salt, and a little black pepper to a blender. Blend until very smooth. Taste and add a little lemon juice if needed. Keep warm.
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Step 3 - 🌸🍋🥄Put the radishes, vegetable broth, 1 teaspoon lemon juice, maple syrup, and a pinch of salt in a small skillet or saucepan. Cover and simmer over medium heat for 6 to 8 minutes until tender and glossy. Uncover for the last 1 to 2 minutes to reduce the liquid slightly.
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Step 4 - 🍋🥣🫒Whisk together the remaining shallot, Dijon mustard, 1 tablespoon lemon juice, half the lemon zest, capers, and 2 tablespoons olive oil. Season with salt and black pepper.
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Step 5 - 🐟🧂🍳Sprinkle the salmon fillets all over with the remaining salt and black pepper. Heat the neutral oil in a skillet over medium-high heat. Place the salmon skin-side down and press gently for 20 seconds so the skin stays flat.
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Step 6 - 🔥🐟⏲️Cook the salmon mostly on the skin side for 5 to 6 minutes until the skin is crisp and the fish is mostly cooked through. Flip and cook for 1 to 2 minutes more, depending on thickness.
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Step 7 - 🍽️💚🐟Spoon the pea-sorrel purée onto each plate and spread it slightly. Place a salmon fillet on top and arrange the glazed radishes around it.
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Step 8 - ✨🌿🍋Spoon the lemon-shallot vinaigrette over the salmon. Top with pea shoots, dill, and the remaining lemon zest. Serve right away.
Additional
If you cannot find sorrel, use a mix of baby spinach and a little extra lemon juice; the flavor will be less traditionally French but still delicious. For an even more dramatic presentation, plate on matte white or pale stoneware and let the bright green purée and lacquered radishes do the work. This style of pairing fish with a vivid vegetable purée and lightly glazed spring produce nods to modern French bistro cooking—refined, seasonal, and unfussy.