Keep this crowd-pleaser up your sleeve for a quick midweek dinner or to serve at your next dinner party.
Serves: 4
INGREDIENTS
4 salmon fillets, skin on (approx 180 grams each; I used Sanford Big Glory Bay)
sea salt
olive oil for cooking
Pea purée
2 tablespoons butter
2 cloves garlic, crushed
500 grams frozen baby peas
⅓ cup water
2 teaspoons sea salt
2 tablespoons crème fraîche or mascarpone
Dressing
¼ cup olive oil
2 tablespoons fresh
orange juice
1 tablespoon sherry vinegar
2 teaspoons
whole grain mustard
1 clove garlic, crushed
1 teaspoon sea salt
To serve
2 cups loosely packed soft herb leaves (any combination of dill, chervil, mint, chives, basil and parsley)
METHOD
Dressing: Place all the ingredients in a jar and shake to emulsify.
Pea purée: Put the butter and garlic in a medium saucepan and let sizzle for a couple of minutes. Add the peas, water and salt, cover and cook until the peas are just tender and bright green.
Tip everything into a blender and add the crème fraîche. Start the blender on low, occasionally scraping down the sides, then increase the speed until the peas are silky-smooth (you can use a hand-held blender). Cover to keep warm.
Season the salmon with salt. Heat a little oil in a large sauté pan and place the salmon flesh side down. Cook for 2-3 minutes each side, or until done to your liking.
To serve: Spoon the pea purée onto plates and top with the salmon. Spoon over some of the dressing then top with the fresh herbs.
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!