Roasted Salmon With Pea Puree & Fennel Salad
Recipe: #32636
June 22, 2019
Categories: Salads, Main Dish Salad, Salmon, Peas, Valentine's Day, Oven Roast, Diabetic, Gluten-Free, No Eggs, Butter/Margarine, Salmon Dinner, more
"From our Saturday newspaper The Weekend West. Times are estimated."
Ingredients
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 by Step Method
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
No special items needed.