Seared Salmon with Pea Pure

Courtesy of Olive Magazine

Pea puree isn't something you think of eating everyday, but I was inspired as I was left with no fresh vegetables in the house and just a bag of frozen peas in the freezer (which I always have on hand). I decided to try and find a new and fun way aside from just boiling some peas in water and calling it a day. This pea puree was so simple that requires just a few staple ingredients you most likely already have in your house. It blends so smoothly with a food processor, blender, nutri-bullet, etc. I paired it with a pan seared salmon as well as a packet of farro. While I love to make my own farro when I can, these Four Cheese Farro - Alessi Foods packets are incredible when looking for a quick and healthy side to complete a dish. We decided to skip the feta and sumac as we did not have those ingredients on hand.

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

Directions:

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 liquidizer 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.