Roasted Salmon With Pea Puree & Fennel Salad

6
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"From our Saturday newspaper The Weekend West. Times are estimated."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (218.3 g)
  • Calories 295.3
  • Total Fat - 24 g
  • Saturated Fat - 6.8 g
  • Cholesterol - 19.7 mg
  • Sodium - 257.4 mg
  • Total Carbohydrate - 13 g
  • Dietary Fiber - 3.6 g
  • Sugars - 2.9 g
  • Protein - 8.1 g
  • Calcium - 49.9 mg
  • Iron - 1.6 mg
  • Vitamin C - 5.9 mg
  • Thiamin - 0.3 mg

Step 1

Preheat oven to 180°C.

Step 2

To make the pea puree, place peas, stock and thyme in a saucepan and bring to boil and then simmer, uncovered, for about 2 minutes, or until just tender and then drain, reserving 1/4 cup of the stock.

Step 3

Place peas in a blender with butter and reserved stock and blend until smooth and then season with sea salt and freshly ground black pepper.

Step 4

To make salad, trim bases and tops off fennel and cut in half and thinly slice, then place in a bowl with watercress.

Step 5

Combine oil, juice, mustard, horseradish cream and honey and pour over salad and toss to combine.

Step 6

Season salmon and drizzle with oil and then heat a large ovenproof frying pan over high heat and then cook salmon, skin-side down, for 3 minutes and then transfer pan to oven and cook for about 7 minutes or until cooked to your liking.

Step 7

To serve, reheat pea puree in a small saucepan until hot and then divide among serving plates and top with salmon and serve with fennel salad.

Tips & Variations


No special items needed.

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