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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.


To order salmon for this dish, click here!