Pan fried crispy salmon with pea puree

No matter the cooking technique, salmon cooks up quickly, making it the perfect protein for a weeknight meal. Here, fried salmon, with its crisp exterior and flakey interior is perfectly set off by a creamy green pea puree.

INGREDIENTS

FOR THE SALMON

• 1 tsp chervil chopped
• 4 wedges lime
• 1 tbsp Extra Virgin Olive Oil
• salt flakes to taste
• 4 thick salmon steaks, skin on
• 1 tbsp unsalted butter

FOR THE PEA PUREE

• salt flakes to taste
• 1 tbsp lime juice
• 1 sprig chervil
• 3/4 cup chicken stock
• 2 golden shallots peeled and chopped
• 2 tsp extra virgin olive oil
• 15g unsalted butter
• 1 1/2 cup frozen peas

METHOD

FOR THE PEA PUREE

1. Spread peas on a tray to thaw for 10 minutes.
2. Place a large frying pan over medium heat, add the butter and melt with the extra virgin olive oil. Add the chopped shallots and sauté until soft.
3. In another small saucepan, bring the Chicken Stock to a boil.
4. Add the peas to the shallots along with a sprig of chervil, and add the lime juice.
5. Pour the hot Chicken Stock over the peas and quickly bring up to the boil again, then remove from the heat and allow to cool slightly.
6. Pour the pea mixture into a blender or food processor until fine. Taste for seasoning and adjust if necessary.

FOR THE SALMON

1. Heat a large frying pan over moderate heat with half the butter.
2. Season the salmon on the skin side with sea salt.
3. Once the pan is hot, add a dash of extra virgin olive oil and place the salmon steaks skin side down in the pan. Cook for about 2 minutes or until the skin is crisp. Putting the salmon aside, quickly wipe out the pan with a paper towel.
4. Return salmon to the pan, add the butter and return to heat.
5. Once melted, turn the steaks over with tongs and almost immediately take the pan off the heat and allow it to sit in the hot pan. The centre of the fish should be a little rare.
6. To serve, pile a layer of salsa onto a plate and place the fish on top. Squeeze a wedge of lime over each piece of salmon, sprinkle the herbs on top and dress with a drizzle of extra virgin olive oil.