Ingredients
Method
For the Salmon
- Preheat the oven to 200 C
- Heat the Rapeseed Oil in a large frying pan
- Add the Salmon Fillets and cook for 1-2 minutes on each side
- Transfer to a baking tray
- Place the Tomatoes on the tray and drizzle over the the juices from the frying pan along with the Lemon Juice
- Season well and roast in the oven for 10 minutes or until the Salmon is cooked
For the Pea and Citrus Crush
- Boil the Peas in slightly salted water for 3 minutes
- Drain and return to pan
- When the Salmon is cooked drain the juices over the Peas
- Add the Lemon Zest to the Peas, season well and crush lightly with a potato masher
- In a small jug mix together the Rapeseed Oil and Lemon Juice with a pinch of Sugar
- Place the Peas and Citrus Crush divided between 4 plates
- Top with the Salmon Fillets
- Garnish with 4 Cherry Tomatoes
- Drizzle over the Lemon and Oil dressing
Nutrition
Notes
Keep a close eye on the salmon while it's in the oven. Overcooking can lead to dry fish, so it's best to remove it as soon as it's opaque and flakes easily. Remember, it will continue to cook slightly with residual heat.
When crushing the peas, aim for a coarse texture rather than a smooth purée. This retains some bite and provides a more interesting mouthfeel, allowing the fresh pea flavour to really shine through.
Ensure your pan is hot enough before adding the salmon. A good sear will create a lovely crisp skin, but overcrowding the pan can lower the temperature and steam the fish instead of frying it.
When crushing the peas, aim for a coarse texture rather than a smooth purée. This retains some bite and provides a more interesting mouthfeel, allowing the fresh pea flavour to really shine through.
Ensure your pan is hot enough before adding the salmon. A good sear will create a lovely crisp skin, but overcrowding the pan can lower the temperature and steam the fish instead of frying it.