4 salmon fillets, skin on (approx 180 grams each; I used Sanford Big Glory Bay)
olive oil for cooking
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
¼ cup olive oil
2 tablespoons fresh
1 tablespoon sherry vinegar
whole grain mustard
1 clove garlic, crushed
1 teaspoon sea salt
2 cups loosely packed soft herb leaves (any combination of dill, chervil, mint, chives, basil and parsley)
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.