Seared Copper River Salmon With Fresh Peas, Artichokes, And Lemon

Place balsamic vinegar in a teflon frypan and simmer until reduced to approximately 1 1/2 tablespoon. Pour into a small ramekin and scrape pan with rubber spatula making sure to get all of it. Allow to cool.

Pull away the tough outer leaves of the artichoke by hand and cut off the top 1/3 of the leaves with a sharp knife. Place the artichoke in a pot of lightly salted water with the whole lemon and let simmer until the inner leaves of the artichoke just pull away when gently pulled (about 25 minutes). When artichoke has cooled remove choke and slice in 1/4 inch wedges and set aside. Gently slice the skin off the broiled lemon and julienne and set aside.

Sprinkle salmon fillets with chopped parsley, salt and pepper. Squeeze juice of 1/2 of the boiled lemon over them with 1 ounce of the olive oil and let marinate 20 minutes.

Heat a Teflon pan and liberally coat the bottom with olive oil. When oil smokes, place the salmon in parsley side down and sear 4 to 5 minutes per side, depending on thickness and desired doneness. Remove and keep warm. Liberally coat pan with oil, add peas and shallots and saute lightly until shallots are translucent. Add lemon peel, warm, season with salt and pepper place on a platter and keep warm.

Return pan to heat with olive oil, add pea shoots. Season with salt and pepper, toss and coat with oil and lemon.

Arrange wilted shoots on a platter and top with salmon. Spoon artichoke and peas, drizzle with vinegar reduction and dress with additional olive oil if necessary. Serve immediately.