Salmon with pea mash and fennel salad

title="Salmon with pea mash and fennel salad"
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(4) Rate it

• 0:25 Prep


• 0:05 Cook


• 
  4 Servings


• Capable cooks

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

Featured in
Quick meals, Easter

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

Method

• 
  
  
  Step 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.
  
  
  


• 
  
  
  Step 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.
  
  
  


• 
  
  
  Step 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.
  
  
  

• Author: Valli Little


• Image credit: Ben Dearnley


• Publication: Taste.com.au

Source: taste.com.au