Wild Salmon with Daikon, Snow Peas, and Enoki Salad

Eric Ripert

"32 Yolks: From My Mother's Table to Working the Line"

This spring seafood dish comes from JBF Award winner Eric Ripert.


  • 2 cups chicken stock
  • 1/4 cup diced carrot
  • 1/4 cup diced onion
  • 1/2 slice bacon, diced
  • 1 clove garlic
  • 3/4 cup sugar-snap peas, divided, sliced
  • 1/2 cup peas
  • Fine sea salt and freshly ground white pepper
  • 1/2 cup mint leaves
  • 1 tablespoon fresh wasabi paste
  • 1 tablespoon unsalted butter
  • Four 6-ounce salmon fillets
  • Fine sea salt and freshly ground white pepper
  • 1 tablespoon white miso paste
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons yuzu juice
  • 1 tablespoon reduced mirin (reduced from 2 tablespoons mirin)
  • 1/4 cup canola oil
  • Fine sea salt and freshly ground white pepper
  • 1/4 cup daikon radish, cut into small matchsticks
  • 4 snow peas, blanched and sliced on the bias
  • 1 tablespoon enoki mushrooms, tops only
  • 1 ounce honshimeji mushrooms, caps only, blanched
  • 2 ounces baby pea shoots, optional


For the sauce, combine the chicken stock, carrot, onion, bacon, garlic, and 1/2 cup of the sugar-snap peas in a saucepan and bring to a simmer. Cook for about 15 minutes, until the flavors come together. Strain the broth and set aside.

Blanch the peas in boiling salted water. Drain, plunge into an ice bath, and drain again. Repeat with the remaining 1/4 cup sugar-snap peas. Transfer both vegetables to a blender, add 2 to 3 tablespoons water, as necessary, season to taste with salt and white pepper, and purée. Strain through a fine-mesh strainer and set aside.

Blanch the mint leaves in a pot of boiling salted water. Drain the mint, plunge into an ice bath, and drain again. Purée in a blender and set aside.

To make the salmon, pour enough water to cover the bottom of a casserole that will hold all of the salmon comfortably. Place the casserole on a burner over medium heat. Season the salmon on both sides with salt and white pepper and place in the casserole. Cook at a simmer until the top of the salmon is just warm to the touch, 5 to 7 minutes.

While the salmon is cooking, prepare the salad. Make a yuzu vinaigrette by combining the miso paste, lemon juice, yuzu juice, mirin, canola oil, and salt and pepper to taste with a handheld immersion blender. Toss the daikon, snow peas, and mushrooms with the vinaigrette and season to taste with salt and pepper.

To finish the sauce, pour 1/2 cup of the pea broth into a small saucepan and add 1/4 cup of the pea purée, the wasabi paste, 1 tablespoon of the mint purée, and the butter. Season with salt and pepper and bring the sauce to a boil. Just before serving, froth the sauce with a handheld immersion blender.

Remove the salmon from the pan and drain on a towel. Place a salmon fillet in the center of each of four plates. Arrange one quarter of the salad on top of each fillet and top with the baby pea shoots, if using. Spoon sauce around the plate.


4 servings