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Crisp-skinned salmon with mustard spring greens
Crisp-skinned salmon with mustard spring greens
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
"Boost your health with delicious recipes featuring fish and greens."
Ingredients:
  • 6 x 180g salmon fillets with skin
  • 2 bunches thin asparagus spears, woody ends trimmed
  • 250g mixed peas (sugar snap peas, snow peas and baby green beans)
  • 80g unsalted butter
  • 23.40 gm wholegrain mustard
  • 125.00 ml mint leaves
  • 40.00 ml finely chopped chives
  • 150g mayonnaise
  • Juice of 1 small lemon
  • 40.00 gm creme fraiche or sour cream
Instructions:
  • Heat up your oven to 180°C.
  • In a bowl, combine mayonnaise, lemon juice, and creme fraiche or sour cream, mix until you achieve a smooth dressing. Season with sea salt and set aside.
  • Coat the salmon fillets with olive oil and season generously with salt and pepper. Sear them skin-side down in a hot ovenproof frypan until crispy, flip and cook for an additional 30 seconds. Finish cooking in the oven for 5 minutes until perfectly tender with a slightly rare center.
  • Blanch all the vibrant vegetables in boiling salted water for 1 minute, then refresh them in cold water. Melt butter in the same pan over medium heat, stirring in mustard. Toss in blanched vegetables and mint, cooking for 1 minute, then mix in chives and season with sea salt and freshly ground black pepper.
  • Plate the fish alongside the mustard greens and generously drizzle with the dressing.

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