Salmon with Pea Puree & Herb Salad
4 x 180g boneless salmon portions
Salt & pepper
2 T butter
500g frozen peas
1/3 C water
2 t salt
2 T sour cream
1 T fresh mint leaves
¼ C EVOO
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
- 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).
- 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.
- Whisk EVOO, orange juice, vinegar and mustard together. Season with salt and pepper.
- Smear pea puree over 4 serving plates and top with salmon portions. Top with mixed herbs and spoon over the dressing.
Recipe adapted from Dish Magazine.