Print Options:

Salmon & Pea Puree

Yields2 Servings

pan fried salmon fillet and pea puree

 2 Salmon Fillets (skin on)
 1 tbsp Rapeseed Oil
 Salt & Pepper
 275 g Frozen Petit Pois
 2 Garlic cloves
 ½ tsp Dried mint
 34 Fresh mint leaves
 1 tsp Maldon sea salt
1

1.Heat oil in a suitably sized non-stick pan season both sides of salmon then place skin side down in the pan and cook for 3 - 4 minutes turn with a spatula and cook for a further 2 minutes on the other side. Set on a plate or tent loosely in foil.

2.Whilst salmon is cooking prepare pea puree to do this cook the peas and garlic in a pot of boiling water until tender. Before draining reserve, a little cooking water. Put peas, garlic, dried mint, fresh mint and salt into a food processor along with 2 - 3 tablespoons of cooking water. Pulse a couple of times until a luridly green nubbly texture is achieved be careful not to overdo it. If too thick add a little more water and pulse again.

3.Pile the puree in the centre of the plate, top with the salmon skin side up.

pan fried salmon fillet and pea puree

Nutrition Facts

Servings 0