Mint peas and lemon mash make this salmon dish extra summery.
Ingredients
- 2 salmon fillets (skin on, pin boned)
- Salt & pepper
- 1 tbsp neutral oil
- Knob butter
Lemon mash
- 4 floury potatoes
- 40g butter (warm)
- Splash warm milk/cream
- Zest and juice half a lemon
- Salt
Minted pea and spinach sauce
- 200g peas
- Large handful spinach
- Small handful fresh mint
- 20g butter
- Splash veg stock or water
- Salt
To serve
6-8 bacon medallions
Method
- Bring to room temp., pat skin completely dry, season just before cooking.
- Heat oil in ovenproof pan
- Lay salmon skin side down, press 10-15 secs.
- Cook 3-4 mins until skin is golden and crisp
- Flip, add butter, and baste briefly.
- Transfer to oven at 180 C, cook 4-6 mins depending on the thickness.
- Rest 2 mins, skin side up.
For the mash:
- Start in cold salted water- boil until tender.
- Drain- steam well.
- Rice or mash smooth.
- Fold in butter, then milk/cream.
- Finish with lemon zest and juice and season.
For the sauce:
- Boil peas for 2 mins.
- Drain and refresh briefly.
- Blend with spinach, mint, butter and a little liquid.
To finish:
- Place 6-8 bacon medallions in cold pan, bring to medium heat.
- Cook slowly, rendering fat until golden and crisp.
- Drain on paper.
- Serve
