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Salmon with pea mash and fennel salad

Name: Salmon with pea mash and fennel salad
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4
Ingredients: 500g frozen peas; 1 small fennel bulb, thinly sliced, fronds reserved; 1/4 bunch radishes, sliced; 1 cup celery heart leaves (from the inner stalks only); 1 small red onion, thinly sliced; 1 tablespoon lemon juice; 1/3 cup (80ml) extra virgin olive oil; 4 x 180g salmon fillets

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25m

05m

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Serve crispy skin salmon on a bed of pea mash and fennel salad for a quick and presentable meal.

500g frozen peas
1 small fennel bulb, thinly sliced, fronds reserved
1/4 bunch radishes, sliced
1 cup celery heart leaves (from the inner stalks only)
1 small red onion, thinly sliced
1 tablespoon lemon juice
1/3 cup (80ml) extra virgin olive oil
4 x 180g salmon fillets

Method

1.

Place peas in a bowl and cover with boiling water. Stand for 1 minute, then drain. Set 1 cup (120g) peas aside. Puree the remaining peas in a blender, then transfer to a saucepan over low heat. Season and keep warm.
2.

Toss the fennel and reserved fronds, radish, celery leaves, onion and reserved 1 cup (120g) peas in a bowl. Combine the lemon juice and 1/4 cup (60ml) oil in a bowl, then season and toss with the salad. Set aside.
3.

Season the salmon with salt. Heat remaining 1 tablespoon oil in a frypan and cook salmon, skin-side down, for 2-3 minutes until crisp. Turn and cook for a further 1 minute. Transfer to a plate and rest, loosely covered with foil, for 2 minutes. Serve salmon with the pea mash and fennel salad.