Seared Salmon with Pea Puree
- 1 tbsp butter
- 1 sliced shallot
- 500g frozen green peas
- 100ml veg stock
- ½ lemon, juice only
- 2 salmon fillets, skin on
- Olive oil
- 50g crumbled feta
- Pinch of chilli flakes and sumac
- Fry the shallot in melted butter to soften, then add the peas and stock and simmer for 8 mins. Whizz with a stick blender to a smooth puree, then season well with salt, pepper and lemon juice.
- Season the fish fillets all over and rub with oil, then sear skin-side down for 5 mins or until the skin is crisp. Flip and cook for 2-3 mins on the other side. Spoon the pea puree into shallow bowls and top with a salmon fillet, a scattering of feta and some chilli flakes and sumac. Perfect!
20 mins
2 serving