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Seared Salmon with Pea Puree |
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| Serves 2 |
Prep 5 mins |
Cooking 15 mins |
Easy |
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My rating |
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Ingredients |
1 tbsp salted butter
1 long shallot, finely chopped
500g frozen peas
100ml vegetable stock
1/2 lemon, juiced,+ wedges to serve
2 skin-on salmon fillets
a drizzle olive oil
a pinch sumac and/or chilli flakes(optional)
50g feta, crumbled
micro herbs, pea shoots, watercress or rocket a small handful,
to serve
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Melt the butter in a small pan
and fry the shallot for a few minutes until softened. Add
the peas and stock, and simmer for 5-10 minutes or until
the peas are bright green and tender, and most of the
liquid has evaporated. Use a stick blender or liquidiser
to whizz to a smooth puree. Season well and add the lemon
juice to taste. Add a splash of water if you prefer a
looser puree.
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Season the salmon on both
sides then rub all over with oil. Heat a non-stick frying
pan over a high heat and sear, skin-side down, for 3-4
minutes or until crisp-skinned. Flip and cook for 2-3
minutes or until cooked to your liking.
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Spoon the puree into two
shallow bowls and top with the salmon, skin-side up.
Scatter with a crumbling of feta, and sumac or chilli
flakes (if using). Top with the salad and a drizzle more
of olive oil.
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DAILY
DINNERS 
