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Pan seared salmon with smashed peas
Pan seared salmon with smashed peas
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Try Curtis Stone's quick and flavorful pan-seared salmon with smashed peas, mint, and lemon oil for a delicious and family-friendly meal.
Ingredients:
  • 36.40 gm olive oil
  • 2 medium shallots, finely chopped
  • 1 clove garlic, finely chopped
  • 900g frozen peas
  • 125.00 gm water
  • 8 x 180g fresh Tasmanian Atlantic salmon fillets, skin and bones removed
  • 56.88 gm olive oil
  • 1 tsp lemon zest
  • 5.30 gm lemon juice
  • 82.50 ml fresh mint leaves, roughly chopped
  • Extra mint leaves, to garnish
Instructions:
  • In a medium or large saucepan over medium heat, warm 1 tablespoon of olive oil. Sauté shallots for 4-5 minutes, stirring occasionally, until they are soft. Season with salt and pepper to taste.
  • Toss in the garlic and peas and cook for an additional 5 minutes until they are tender and heated through.
  • Use a potato masher to lightly crush the peas. Add water as needed to prevent sticking, knowing some peas may stick to the pan.
  • Season the roughly mashed peas with salt and pepper to taste. Cover to keep warm and set aside.
  • Preheat your oven to 170ºC and heat a large nonstick ovenproof sauté pan over high heat with 1 tablespoon of oil.
  • Season both sides of the salmon with a generous sprinkle of salt and pepper.
  • Once the pan is hot, sear salmon in batches, starting with the flesh side down, for 1-2 minutes until golden brown. Flip and cook for 30 seconds before transferring to a baking tray. When all salmon is seared, bake in the oven for 3-4 minutes until pink in the center, adjusting the time based on fillet thickness.
  • Make the mint and lemon oil by mixing 1/4 cup of oil with lemon zest, lemon juice, and mint in a small bowl. Give it a gentle stir and add salt and pepper to taste.
  • Plate the peas evenly on 8 serving plates. Place the salmon on top, skin-side down. Drizzle with mint oil, garnish with extra mint leaves, and serve.

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