Olive Magazine
A fillet of salmon sat on a bed of green purée in the sun on cream plate

Seared salmon with pea purée

Published: May 18, 2021 at 3:50 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

Frozen peas, cooked with butter and shallot then whizzed into a vibrant purée, make the perfect bed for crisp-skinned salmon

Nutrition:
NutrientUnit
kcal622
fat31.9g
saturates8.2g
carbs27g
sugars14.9g
fibre14g
protein49.8g
salt0.5g
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Try this recipe for seared salmon with pea purée, then check out our pan-fried salmon, salmon pasta, spicy grilled salmon and more easy salmon recipes.

Ingredients

  • 1 tbsp salted butter
  • 1 long shallot, finely sliced
  • 500g frozen peas
  • 100ml vegetable stock
  • ½ lemon, juiced, plus wedges to serve
  • 2 skin-on salmon fillets
  • a drizzle olive oil
  • 50g feta, crumbled (optional)
  • a pinch sumac
  • a pinch dried chilli flakes
  • a small handful micro herbs, pea shoots, watercress or rocket, to serve

Method

  • STEP 1

    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 purée. Season well and add the lemon juice to taste. Add a splash of water if you prefer a looser purée.

  • STEP 2

    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.

  • STEP 3

    Spoon the purée into two shallow bowls and top with the salmon, skin-side up. Scatter with a crumbling of feta, if using, sumac and chilli flakes. Top with the salad and a drizzle more of olive oil.

Check out more of our easy salmon recipes

Miso salmon
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