The pink-orange color of the Salmon next to the bright green color of the peas makes this dish a pleasure to watch, not to mention to eat and the lemon sauce accentuates the flavors.
Any addition of cheese like Gruyere or Parmesan, or simply a knob of butter will add a velvety and tasty aspect to the pea purée.
Have a look below at the full recipe. Don’t forget, you can always print it. I hope you enjoy it!
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I hope you enjoy it!
On high heat drizzle the 2 tablespoons of the olive oil and a minute later add the onions. Reduce the heat to medium and sauté for about 2 minutes until you obtain a nice light golden colour.
Deglaze with the wine and let the alcohol evaporate and the liquid to reduce to half.
Add the lemon juice and zest and simmer for 3-4 minutes until further reduced and a minute before taking off the heat season with salt and pepper and add the mint.
In a medium pot on high heat, bring to a boil. Add your peas, 2 tablespoons of the mint leaves and simmer
Place the peas in a high-speed blender. Add the remaining 2 tablespoons of mint leaves, 70 ml from the water that the peas were boiling in, the ½ lemon Zest, any cheese or butter if using, add the salt and pepper and blend until smooth.
Sear for 4 minutes until the salmon has a nice golden colour then flip and sear for 2-3 more minutes.
Drizzle with the sauce and garnish with couple of mint leaves.
Lemony Salmon with Minted Pea Purée
Servings: 2 People
Ingredients
For the salmon:
- 2 Salmon fillets , 200 grs each, without the skin
- 2 tablespoons EVOO , (Extra Virgin Olive Oil)
- ½ teaspoon Sea Salt
- ¼ teaspoon freshly ground Black Pepper
For the Lemony sauce:
- 1 small Shallot , finely diced
- 30 ml Lemon juice
- ½ Lemon Zest
- 2 tablespoons EVOO , (Extra Virgin Olive Oil)
- 2 tablespoons fresh Mint , finely chopped
- 100 ml White Dry Wine
- ½ teaspoon Sea Salt
- ¼ teaspoon freshly ground Black Pepper
For the Pea Purée:
- 300 grs frozen Peas
- 4 tablespoons fresh Mint , leaves only
- ½ Lemon Zest
- 1 litre Water
- 30 grs Unsalted Butter , optional
- 30 grs Gruyere or Parmesan Cheese , grated, optional
- 1 teaspoon Sea Salt
- ½ teaspoon freshly ground Black Pepper
Instructions
- Season the salmon fillets with salt and pepper, and put a medium Saucepan on high heat. When hot add the 2 tablespoons of the olive oil, reduce the heat to low-medium, and add the salmon fillets. Sear for 4 minutes until the salmon has a nice golden colour then flip and sear for 2-3 more minutes.
- In the meantime, put a medium pot on high heat and bring to a boil. Add your peas, 2 tablespoons of the mint leaves and simmer according to package instructions, usually 7-8 minutes.
- Strain the peas and place in a high-speed blender with the metal blade on. Add the remaining 2 tablespoons of mint leaves, 70 ml from the water that the peas were boiling in, the ½ lemon Zest, any cheese or butter if using, add the salt and pepper and blend until smooth. If too thick add more water. Keep aside.
- In another small saucepan on high heat drizzle the 2 tablespoons of the olive oil and a minute later add the onions. Reduce the heat to medium and sauté for about 2 minutes until you obtain a nice light golden colour. Deglaze with the wine and let the alcohol evaporate and the liquid to reduce to half. Add the lemon juice and zest and simmer for 3-4 minutes until further reduced and a minute before taking off the heat season with salt and pepper and add the mint.
- To serve add in the centre of a plate the pea puree and on top the salmon. Drizzle with the sauce and garnish with couple of mint leaves.
