Salmon with pea mash and fennel salad

This is almost fine dining food, a very nice dish, a good combination of flavours. Who would have thought that radishes and fennel would be so tasty?

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

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.

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.

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.


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