Salmon with Pea Puree

Charmaine Lu -
  • 1 tbsp butter
  • 1 sliced shallot
  • 500g peas
  • 100ml veg stock
  • ½ lemon, juice only
  • 2 salmon fillets, skin-on
  • Olive oil
  • 50g crumbled feta
  • Pinch of sumac
  • Pinch of chilli flakes
  • Fry the shallot in the butter until softened, then add the peas and stock and simmer for 10 mins. Once most of the liquid has evaporated, blend with a stick blender until smooth. Season well and add a dash of lemon juice, then set aside.
  • Season the salmon and rub with oil, then sear - skin side down - in a hot pan for 4 mins or until the skin is crisp. Flip and cook on the other side for 3 mins, then serve on a bed of the pea puree with a scattering of crumbled feta and a drizzle of olive oil.
20 mins
2 serving