Serves
4
Time: Prep 10 minutes Cooking
8 minutes
Ingredients
4
salmon fillets – size depends on appetites – check for bones. Skin-on portions if possible
500
gram frozen peas. (note – later -1 cup
will be reserved to serve whole in the salad)
Kettle
full of boiling water
1
fennel bulb – fresh and young. Thinly
sliced. Reserve the fronds and chop finely
4 – 6 young fresh radishes – thinly shaved / sliced
– depends on how much you love radishes
1 cup
celery leaves – only the ones from the heart – from the inner stalks – rough chopped.
1 small
red onion – finely shaved / sliced
1
tablespoon lemon juice and some fine lemon zest if possible
¼ cup
Australian Extra Virgin Olive Oil –
may not need all of this.
Handful
fresh basil leaves
1
Lebanese cucumber – use a speed peeler and shave into long thin strips, leave
out the seed middle
Salt
and Pepper
Dollop
of Greek yoghurt
Method
Add the
boiling water and all the peas to a heatproof bowl. Stand for 1 minute covered.
Drain
well. Remove and save 1 cup of the
now cooked peas. Reserve for later.
Add a
little of the chopped fennel fronds and dash salt and pepper to the larger amount of peas then Puree in a
blender, or with a stick blender or a hand masher. Does not need to be too precise, roughly is
fine.
Keep
the pea mash in a warm place til ready to serve.
Heat a
tiny amount of oil in frypan and cook salmon pieces, skin side down side for 2 –
3 minutes per side until cooked to your preference. Remove and keep warm – cover with foil if
necessary.
Combine
the lemon juice and Olive Oil in a mixing bowl. Don’t use all the oil – you can
add a little more at the end if you think it needs a dash more.
Gently
toss the shaved fennel, radish, onion, cucumber, celery leaves, chopped fronds,
basil, the whole cooked reserved peas into the oil mixture.
Season
with salt and pepper. Because it is seafood – I feel this dish does need a good grinding of salt and pepper.
To
serve
Serve
salmon fillet with the pea mash and fennel radish salad and teaspoon of Greek
yoghurt on top.
Options
You
could use mint leaves for a change.
or bulk up the salad by adding some cooked, drained cannellini beans or orzo pasta.
Enjoy! Colleen
not usually fan of cooking fish but this was easy and inspires me to add fish more often to my cooking. Easy and tasty
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