Salmon with Crushed Peas
- Dash of olive oil
- 100g skin-on salmon fillet
- Salt and pepper
- For the Peas
- 30g butter
- 100g peas
- 1 tbsp white wine vinegar
- Heat the olive oil in a pan and season the salmon. Add the fish to the pan skin-side down, and cook for 3 mins on one side before flipping and frying for 2 mins on the other. Remove to a warm plate.
- Meanwhile, make the peas by melting the butter in a saucepan, then tipping in the peas, vinegar and a splash of hot water. Cook for 4 mins, then add the oil and plenty of seasoning, before crushing roughly with a fork. Serve the salmon on a bed on peas with lemon wedges for squeezing - delicious
10 mins
1 serving