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Salmon with Pea Puree & Herb Salad

Salmon with pea puree and herb salad



4 x 180g boneless salmon portions

Olive oil

Salt & pepper

2 T butter

500g frozen peas

1/3 C water

2 t salt

2 T sour cream

1 T fresh mint leaves


2 T orange juice

1 T cider vinegar

2 t wholegrain mustard

2 C picked soft herb leaves e.g. mint, dill, basil, parsley, chervil



  1. Place butter, peas, water and salt in a small pot. Cover and cook until peas are just tender.  Use a stick blender to roughly puree then add the sour cream and mint.  Process until very smooth (pass through a sieve for a silky puree).
  2. Brush salmon with olive oil and season well with salt and pepper (both sides). Heat some olive oil in a pan over a medium heat and add the salmon portions – skin side down.  Press down gently, then cook until skin is crispy and golden (3-5 minutes).  Turn over and continue cooking until done to your liking.
  3. Whisk EVOO, orange juice, vinegar and mustard together. Season with salt and pepper.
  4. Smear pea puree over 4 serving plates and top with salmon portions. Top with mixed herbs and spoon over the dressing.


Serves 4.

Recipe adapted from Dish Magazine.


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