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Salmon with pea mash and fennel salad
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Prep Time:
25 minutes
Cook Time:
5 minutes
Total Time:
30 minutes
Crispy skin Salmon with pea mash and fennel salad - a quick, elegant delight.
Ingredients:
  • 500g frozen peas
  • 1 small fennel bulb, thinly sliced, fronds reserved
  • 1/4 bunch radishes, sliced
  • 250.00 ml celery heart leaves (from the inner stalks only)
  • 1 small red onion, thinly sliced
  • 21.00 gm lemon juice
  • 4 x 180g salmon fillets
Instructions:
  • In a bowl, cover peas with boiling water and let sit for 1 minute. Drain, reserving 1 cup (120g) peas. Puree the rest in a blender, then gently heat in a saucepan. Season and keep warm.
  • Combine the fennel, fronds, radish, celery leaves, onion, and peas in a bowl. Mix lemon juice and 1/4 cup (60ml) oil in a separate bowl, season it, and then toss it with the salad. Set aside.
  • Season the salmon generously with salt. Heat the remaining oil in a frypan, then sear the salmon, skin-side down, until crisp, about 2-3 minutes. Flip the salmon and cook for another minute. Rest the salmon on a plate, loosely covered with foil, for 2 minutes before serving with pea mash and fennel salad.

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