Salmon with Silky Pea Purée and Herb Salad (gf) Salmon with Asparagus, Black Lentils and Herb Relish (gf)
Keep this crowd-pleaser up your sleeve for a quick midweek dinner or to serve at your next dinner party
4 salmon fillets, skin on (approx 180 grams each; I used Sanford Big Glory Bay)
DRESSING: PEA PURÉE: TO SERVE: SERVES 4
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
DRESSING
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)
Place all the ingredients in a jar and shake to emulsify.
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.
Spoon the pea purée onto plates and top with the salmon. Spoon over some of the dressing then top with the fresh herbs.
The rich, dense flesh of the salmon fillets pairs beautifully with this zesty caper relish, crisp asparagus, and lentils
Place all the ingredients in a food processor and blitz until finely chopped.
RELISH:
Spread the lentils over 4 serving plates, top with the asparagus and crumble over the feta. Add the salmon then spoon over the relish.
TO SERVE:
1 cup black beluga lentils, rinsed
olive oil for cooking sea salt and ground pepper
2 bunches slim asparagus, tough ends snapped off
4 salmon fillets, skin on (approx 180 grams each; I used Sanford Big Glory Bay)
100 grams feta
SERVES 4 RELISH
¼ cup olive oil
½ packed cup each parsley and basil leaves
2 tablespoons drained capers
2 cloves garlic, crushed 1 tablespoon lemon juice 1 teaspoon sea salt
¼ teaspoon caster sugar or honey
Cook the lentils according to the packet instructions. Drain then toss with a little olive oil, salt and pepper. Set aside.
Blanch the asparagus in boiling salted water until crisp-tender. Drain well.
Season the salmon with salt. Heat a little olive 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.