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.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.