Salmon with Silky Pea Purée and Herb Salad

, from Issue #94. December, 2020
Photography by Josh Griggs.
Salmon with Silky Pea Purée and Herb Salad

Keep this crowd-pleaser up your sleeve for a quick midweek dinner or to serve at your next dinner party.

Serves: 4


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

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)


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.