Salmon with Sweet Pea & Mint Puree

We're making Pan Seared Salmon with Sweet Pea and Mint Puree and Crispy Prosciutto with Executive Chef Andrea Leonardo of Waterplace Restaurant.

INGREDIENTS
4 Salmon Filets
2 Cups Peas (Fresh or Frozen)
1 Shallot
¼ cup chicken stock
1 tbl Bacon Fat (optional)
3 clove Garlic
1/16 cup Fresh Mint
Olive oil
Salt
Pepper
6 Red Potatoes
1 Sprig Fresh Rosemary
1/8 pound Prociutto sliced thin
5 Whole Radishes
1 tbl Granulated Sugar
1 cup Vegetable Oil

STEPS

Sweet Pea & Mint Puree (Served Cold)
1. Chop garlic cloves and slice shallot thin.
2. In a med size pot add bacon fat (can substitute butter or oil for this step), add sliced shallots and ½ of the chopped garlic.
3. When shallots and garlic have softened add peas to the pot, stir and add chicken stock. When it comes to a boil and peas are Soft or have thawed remove from heat and carefully add to a blender.
4. Season with salt and pepper, add mint and drizzle a little olive oil into the mixture.
5. Blend on high until smooth; be careful mixture is very hot. If mixture is not smooth either add a little more stock or olive oil to the blender.
6. Place in a container and let cool.

Radishes
1. On a mandolin or with a knife slice radishes very thin. Sprinkle with sugar and place in the refrigerator. They will soften as they sit.

Roasted Potatoes
1. Pre heat oven to 375 degrees.
2. Slice red potatoes into ¼ inch thick disks. Place in water if they are starting to brown.
3. Chop rosemary into tiny pieces.
4. Discard water and toss potatoes with garlic, rosemary, salt, pepper, and olive oil.
5. Place on a sheet pan and bake until potatoes are golden brown and soft.

Crispy Prosciutto
1. Place slices of Prosciutto on baking sheet.
2. Bake for 10 - 15 minutes.
3. Remove from oven and cool slightly. Break into pieces.

Pan Seared Salmon
1. Season salmon filets with salt and pepper.
2. In a large sauté pan over high heat add vegetable oil to cover the bottom of the pan.
3. When pan is hot, place salmon flesh side down. Reduce heat to medium, cook for about 3 minutes, flip and cook for an additional 5 minutes. Salmon is down when it begins to flake.