GRILLED SALMON with FRESH PEA PUREE

2 T. unsalted butter 2 c. roughly chopped leek (1 large

leek) 2 c. chicken stock, preferably

homemade 1 lb. package of frozen peas 2 T. minced fresh mint leaves 1D t. kosher salt, divided D t. white pepper A c. sour cream, divided 4 T. thinly sliced chives, divided 1 t. stone-ground Dijon mustard 1A lb. salmon fillet, cut into 4

equal portions 2 T. olive oil

D t. black pepper

In a large soup pot set over medium-low heat, melt the butter. Add leeks and sweat them for 8 to 10 minutes, until tender. Pour in the chicken stock and bring soup base to a simmer. Carefully add frozen peas to the hot liquid and cook mixture for 2 to 3 minutes, until the peas are warmed through. Remove pot from the heat and season the soup with the minced mint, E t. salt and white pepper. Ladle the soup into a blender, secure the top, and place a towel over the top to protect your hand from hot steam; puree until smooth. Transfer the soup to a large bowl or back into the empty pot and fold in D c. of sour cream and 2 T. sliced chives.

In a small bowl, mix together the remaining sour cream, sliced chives and Dijon mustard. Set this sauce aside for later.

Coat the salmon fillets with the olive oil, then season with remaining A t. of salt and D t. black pepper. Heat a grill pan to medium-high heat. Place salmon pieces on the hot grates, skin-side-up. Cook fish for 10 minutes per inch of thickness, flipping the fish halfway through (i.e., if you're cooking a piece that is 2 inches thick, you should cook it for 10 minutes per side, for a total of 20 minutes). Gently pry the fish from the skin as you remove it from the grill. Leaving the skin on helps to hold the fillet together on the grill, but the crispness will turn soggy when served in the pea soup. Serve the pea soup, warm or at room temperature, in shallow bowls and top each with a piece of grilled salmon. Garnish the fish with a tablespoon of the sour cream, chive and mustard sauce.