Name: Seared salmon with pea purée
Total time: 20 min
Yield: Serves 2
Ingredients: 1 tbsp salted butter; 1 long shallot, finely sliced; 500g frozen peas; 100ml vegetable stock; ½ lemon, juiced, plus wedges to serve; 2 skin-on salmon fillets; a drizzle olive oil; 50g feta, crumbled (optional); a pinch sumac; a pinch dried chilli flakes; a small handful micro herbs, pea shoots, watercress or rocket, to serve

A fillet of salmon sat on a bed of green purée in the sun on cream plate

1 tbsp salted butter
1 long shallot
finely sliced
500g frozen peas
100ml vegetable stock
½ lemon
juiced, plus wedges to serve
2 skin-on salmon fillets
a drizzle olive oil
50g feta
crumbled (optional)
a pinch sumac
a pinch dried chilli flakes
a small handful micro herbs, pea shoots, watercress or rocket
to serve

Method

step 1
Melt the butter in a small pan and fry the shallot for a few minutes until softened. Add the peas and stock, and simmer for 5-10 minutes or until the peas are bright green and tender, and most of the liquid has evaporated. Use a stick blender or liquidiser to whizz to a smooth purée. Season well and add the lemon juice to taste. Add a splash of water if you prefer a looser purée.
step 2
Season the salmon on both sides then rub all over with oil. Heat a non-stick frying pan over a high heat and sear, skin-side down, for 3-4 minutes or until crisp-skinned. Flip and cook for 2-3 minutes or until cooked to your liking.
step 3
Spoon the purée into two shallow bowls and top with the salmon, skin-side up. Scatter with a crumbling of feta, if using, sumac and chilli flakes. Top with the salad and a drizzle more of olive oil.